Ingredients
- 500g boneless, skinless chicken breast, cut into bite-sized pieces
- 50g roasted peanuts
- 30g dried red chili peppers, deseeded and cut into small pieces
- 30g ginger, minced
- 30g garlic, minced
- 30g green onions, chopped
- 30g red bell pepper, diced
- 20g cornstarch
- 15g soy sauce
- 15g rice vinegar
- 10g hoisin sauce
- 10g sugar
- 10g vegetable oil
- 5g Sichuan peppercorns, toasted and ground
- Salt to taste
Per serving
Calories: 120 kcal
Proteins: 10 g
Fats: 5 g
Carbohydrates: 8 g
Method
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In a bowl, combine the cornstarch, soy sauce, rice vinegar, hoisin sauce, sugar, and a pinch of salt. Mix well to make the marinade.
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Add the chicken pieces to the marinade and toss until each piece is coated. Let it marinate for about 10 minutes.
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Heat vegetable oil in a wok or a large skillet over medium-high heat. Add the marinated chicken and stir-fry for about 5-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.
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In the same pan, add the minced ginger, garlic, and Sichuan peppercorns. Stir-fry for a minute until fragrant.
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Add the dried red chili peppers and stir-fry for another minute. Be careful as the chili peppers may release spicy fumes.
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Return the cooked chicken to the pan and add the diced red bell pepper. Stir-fry for an additional 2-3 minutes until the bell pepper is slightly tender.
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Add the chopped green onions and roasted peanuts. Stir-fry for another minute to combine all the ingredients.
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Taste the sauce and adjust the seasoning with salt if needed.
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Remove from heat and transfer the Kung Pao Chicken to a serving dish.
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Serve the Kung Pao Chicken with steamed rice or noodles.
Kung Pao Chicken sauce is a flavorful and spicy brown sauce originating from China. It combines the heat of dried red chili peppers with the fragrance of ginger and garlic, along with the savory flavors of soy sauce and hoisin sauce. The sauce complements the tender chicken pieces, creating a delightful balance of sweet, tangy, and spicy notes. The addition of peanuts adds a delightful crunch to the dish. Kung Pao Chicken sauce is versatile and can be served with steamed rice or noodles, making it a popular choice in Chinese cuisine.
Facts about the sauce:
- Kung Pao Chicken sauce is named after Ding Baozhen, a Qing Dynasty official, who was also known as Kung Pao.
- Authentic Kung Pao Chicken sauce is known for its combination of spicy and numbing flavors from Sichuan peppercorns.
- The sauce is characterized by its use of dried red chili peppers, which provide both heat and flavor to the dish.
- Kung Pao Chicken is a popular dish in Western Chinese cuisine and has gained popularity worldwide for its bold flavors.
