Kung Pao Chicken Is One of Those Staples

• 总时间: 22 minutes

配料

16 ounces boneless skinless chicken thighs, cut into ½ inch chunks

1 tablespoon cornstarch

1 tablespoon shaoxing wine

1 tablespoon soy sauce

1 red bell pepper, diced

3 cloves garlic, minced

2 scallions, white and green parts separated

8–10 dried chilies

¼ cup roasted peanuts (I like the sugar-coated ones)

Sauce:

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 tablespoon Chinese black vinegar

1 tablespoon hoisin sauce

1 tablespoon shaoxing wine

1 teaspoon sugar

3 tablespoons water

步骤

Cut your chicken thighs into half-inch chunks.

In a bowl, marinate the chicken with cornstarch, shaoxing wine, and soy sauce and let it rest for 15 minutes.

While the chicken marinates, dice your red bell pepper, mince the garlic, and separate the white and green parts of your scallions.

For the sauce, combine dark soy sauce, light soy sauce, black vinegar, hoisin sauce, shaoxing wine, sugar, and water. Mix thoroughly and set aside.

Lube up your pan and brown the marinated chicken over high heat for about 4 minutes. Once cooked through and golden, set aside.

In the same pan, add dried chilies and garlic. Stir for about a minute until fragrant.

Add the white parts of your scallions and your diced bell pepper, cooking for another minute until softened.

Toss in your peanuts and stir for another minute.

Re-add your chicken, pour in the sauce, and cook everything together until the sauce thickens and coats the chicken.

Serve over a fresh bowl of rice or eat it straight from the pan!