Side Pannel
Kung Pao Chicken Recipe
Kung Pao Chicken Recipe
- Recipe Submitted by maryjosh on 06/13/2018
Ingredients List
- 1 pound chicken breast, cut into bite sized pieces
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
- 2 tablespoons chicken broth or water
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons oil
- 10 dried red chilies
- 1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted and ground*
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 4 green onions, sliced
- 1/4 cup peanuts
- 1 teaspoon sesame oil
Directions
Mix the soy sauces, Chinkiang, broth, sugar and corn starch and set aside.
Heat one tablespoon of the oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute.
Add the garlic and ginger and saute until fragrant, about a minute.
Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.
Heat one tablespoon of the oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute.
Add the garlic and ginger and saute until fragrant, about a minute.
Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.
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