Kung Pao Chicken
A classic Sichuan dish featuring diced chicken stir-fried with peanuts, dried chilies, and a bold, slightly sweet and tangy sauce. It's famous for its balanced heat and crunch.
Ingredients
- 1 lb boneless chicken breast, diced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 2 tsp cornstarch
- 8-10 dried red chilies
- 1/2 cup roasted peanuts
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
Instructions
- In a bowl, marinate the chicken with soy sauce, vinegar, hoisin, sugar, and cornstarch for 20 minutes.
- Heat sesame oil in a wok, add dried chilies and stir until fragrant.
- Add chicken and stir-fry until browned and cooked through.
- Add garlic, ginger, green onions, and peanuts. Cook for another 2 minutes.
- Serve hot over rice.