Kung Pao Chicken
An incredibly delicious Chinese dish loaded with stir-fried chicken cubes, peanuts, vegetables, spices, and a sweet brown sauce seeped into it.
Ingredients
- 1½ pounds boneless skinless chicken thighs cut into 1 inch cubes
- 3 tablespoons oil for cooking
For the Marinade
- 1½ tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon water
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
For the Kung Pao Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon water
- ½ teaspoon white pepper
- ½ teaspoon red pepper flakes
The veggies
- 1 large zucchini quartered
- 6 cloves garlic chopped
- 1 inch ginger chopped
- 1 bunch green onion chopped
- ⅓ cup peanuts
- ⅓ cup chili peppers
- 2 tablespoons oil for cooking
Instructions
- Cut the chicken into half inch cubes.
- In a medium bowl mix well the chicken with the marinade sauce and let it sit for 30 minutes.
- Chop the vegetables and set aside.
- Whisk the sauce ingredients in a separate bowl and set aside.
- In a skillet or wok, add oil and cook the chicken on high heat for 5 minutes. Stir until you obtain thick and golden chicken. Set aside.
- To the same skillet add oil again and sauté the zucchini, chili peppers and peanuts on high heat for 1 minute.
- Add the ginger and garlic and sauté until fragrant.
- Add the green onions and the chicken and mix.
- Add the spices, the sauce and mix well until the sauce thickens a little bit.
- Serve with white rice and enjoy!
Notes
- For the chili peppers, I used chile De arbol. Use more or less depending on spice tolerance.
- Use leeks also when chopping the green onion.
Tried this recipe?Let us know how it was!