Cuisine : Kung Pao Chicken- steps to prepare this popular chinese dish

 

Kung Pao Chicken is a classic Sichuan dish known for its bold, spicy flavors and a delightful mix of textures. Here's how to prepare it:

### Ingredients

#### For the Marinade:

- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces

- 1 tablespoon soy sauce

- 1 tablespoon Shaoxing wine (or dry sherry)

- 1 teaspoon cornstarch

#### For the Sauce:

- 2 tablespoons soy sauce

- 1 tablespoon dark soy sauce (optional, for color)

- 1 tablespoon black vinegar or rice vinegar

- 1 tablespoon hoisin sauce

- 1 tablespoon Shaoxing wine (or dry sherry)

- 1 teaspoon sugar

- 1 teaspoon cornstarch

- 2 tablespoons water

#### For the Stir-Fry:

- 2 tablespoons vegetable oil

- 8-10 dried red chilies

- 1 tablespoon Sichuan peppercorns (optional, for authentic numbing flavor)

- 3 cloves garlic, minced

- 1-inch piece ginger, minced

- 4-5 green onions, white and green parts separated, cut into 1-inch pieces

- 1/2 cup unsalted roasted peanuts

- 1 red bell pepper, diced (optional)

- 1 green bell pepper, diced (optional)

### Instructions

1. **Marinate the Chicken:**

   - In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 15-20 minutes.

2. **Prepare the Sauce:**

   - In a small bowl, mix together soy sauce, dark soy sauce, black vinegar, hoisin sauce, Shaoxing wine, sugar, cornstarch, and water. Stir until the sugar and cornstarch are dissolved. Set aside.

3. **Stir-Fry the Chicken:**

   - Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.

   - Add the marinated chicken and stir-fry until it is just cooked through and slightly browned. Remove the chicken from the wok and set aside.

4. **Cook the Aromatics:**

   - In the same wok, add the remaining tablespoon of vegetable oil.

   - Add the dried red chilies and Sichuan peppercorns (if using) and stir-fry for about 30 seconds until fragrant, being careful not to burn them.

   - Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds.

5. **Combine and Cook:**

   - Add the bell peppers (if using) and stir-fry for 2-3 minutes until they start to soften.

   - Return the chicken to the wok and mix well with the other ingredients.

   - Pour in the prepared sauce and stir to coat everything evenly.

   - Add the peanuts and the green parts of the green onions. Stir-fry for another 1-2 minutes until the sauce has thickened and everything is well combined.

6. **Serve:**

   - Transfer the Kung Pao Chicken to a serving dish and enjoy it hot with steamed rice.

### Tips:

- Adjust the number of dried red chilies based on your heat preference. For a milder dish, reduce the quantity or use milder chilies.

- Toast the peanuts lightly in a dry pan for extra flavor before adding them to the dish.

- Make sure all your ingredients are prepped and ready before you start cooking, as stir-frying happens quickly.