Kung Pao Chicken

Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns.

Kung Pao Chicken Recipe

Ingredients

• 1 lb boneless chicken thigh, diced into 1 inch pieces
• 1 egg, beaten
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 small red bell pepper, cut into 1 inch cubes
• 1 small green bell pepper, cut into 1 inch cubes
• 1 large zucchini, cut into 1 inch cubes
• 1 thumb size ginger, minced fine
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 tsp crushed red chili pepper
• 10 dry chili peppers
• 3 tbsp chopped green onion (white part only) 
• 1/2 cup dry roasted peanuts
• cornstarch
• cooking oil
• sesame seeds (for garnish – optional)
• water

Cooking Instructions:

1. In a bowl, combine 1/4 cup water, 1/2 teaspoon salt, 1 egg, 1/4 cup cornstarch, 2 tablespoon oil and stir. 
2. Add chicken and mix to combine. Refrigerate for at least 1 hour. 
3. In a medium bowl, combine rice vinegar, soy sauce, 1 teaspoon cornstarch and 1/2 cup water. Set aside. 
4. In a wok over high heat, add 2 tablespoon cooking oil. 
5. Add marinated chicken to the wok and stir-fry for about 2-3 minutes. Remove chicken and set aside. 
6. Using the same wok, add 1 tablespoon cooking oil. 
7. Add ginger, garlic, onions, crushed chili pepper, dry chili peppers, green onions and peanuts to the wok. Stir fry for about 2 minutes. 
8. Add zucchini, bell peppers and sesame oil. Stir and cook for a minute. 
9. Return chicken to the wok and stir to combine. Cook for 2 minutes stirring frequently. 
10. Add soy sauce-cornstarch (#3) mixture to the wok and stir to combine. Keep stirring until sauce thickens for about 2-3 minutes. 
11. Transfer in a serving plate and serve hot with steam rice. Enjoy!