Recipe For Kung Pao Chicken

 Makki Madni Catering

Certainly! One popular and flavorful homemade Chinese dish is "Kung Pao Chicken." It's a classic Sichuan dish known for its combination of tender chicken, crunchy peanuts, and a spicy, savory sauce. Here's a simple recipe for you to try:

Ingredients:

For the marinade:

• 500g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Chinese cooking wine or dry sherry
• 1 teaspoon cornstarch

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons Chinese black vinegar or rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• For the stir-fry:
• 2 tablespoons vegetable oil
• 3-4 dried red chili peppers (adjust to your spice preference), chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup unsalted peanuts

Optional garnish:

• Sliced green onions (scallions)
• Toasted sesame seeds

Instructions:

1. In a bowl, marinate the chicken pieces with soy sauce, Chinese cooking wine (or dry sherry), and cornstarch. Mix well and let it sit for at least 15-20 minutes.
2. In a separate bowl, prepare the sauce by combining soy sauce, Chinese black vinegar (or rice vinegar), hoisin sauce, sesame oil, and sugar. Stir well until the sugar dissolves.
3. Heat 2 tablespoons of vegetable oil in a wok or a large skillet over medium-high heat.
4. Add the marinated chicken to the wok and stir-fry until the chicken is cooked through and slightly browned. Remove the chicken from the wok and set it aside.
5. In the same wok, add a little more oil if needed and stir-fry the chopped dried red chili peppers for a minute until they become aromatic.
6. Add the minced garlic and ginger, and stir-fry for another minute until fragrant.
7. Add the diced red and green bell peppers, and continue stir-frying for a few minutes until they are slightly softened.
8. Return the cooked chicken to the wok and mix it with the vegetables.
9. Pour the prepared sauce over the chicken and vegetables. Stir everything together to coat the chicken and vegetables with the sauce.
10. Add the unsalted peanuts to the wok and toss everything to combine.
11. Cook for an additional minute or two until the sauce thickens slightly and coats the chicken and vegetables nicely.
12. Remove the Kung Pao Chicken from the heat and transfer it to a serving dish.
13. Garnish with sliced green onions and toasted sesame seeds if desired.

Serve your homemade Kung Pao Chicken with steamed rice, and enjoy this flavorful and spicy Chinese dish right at home!