Kung Pao Chicken

Discover the tantalizing flavors of Kung Pao Chicken! Learn how to make this classic dish with our easy-to-follow recipe.

Kung Pao Chicken

Ingredients

• 2 pounds of boneless skinless chicken breast

• 2 Tablespoons vegetable oil

• 2 ½ teaspoons cornstarch divided

• 5 Tablespoons soy sauce divided

• 5 teaspoons sesame oil divided

• ½ teaspoon black pepper

• 3 Tablespoons water

• 3 Tablespoons rice vinegar

• 3 Tablespoons honey

• 1 cup diced white onion

• 2 cups diced peppers

• 1 cup diced zucchini

• 1 Tablespoon minced garlic

• 1 Tablespoon minced ginger

• 8 pieces of red chilies

• 2 Tablespoons roasted peanuts

• 2 Tablespoons sliced green onions

Method

1. Dice onions, bell peppers, and zucchini and set aside. Finely slice the green onion, rough cut the red chilies, and set aside in separate bowls.

2. Dice Chicken breast and place in a small bowl with 1 ½ teaspoon cornstarch, 2 Tablespoons soy sauce, 2 teaspoon sesame oil, and the black pepper. Mix well and set aside to marinate.

3. For the sauce, mix 3 Tablespoons water, 3 Tablespoons soy sauce, 3 Tablespoons rice vinegar, 3 Tablespoons honey, and 1 teaspoon sesame oil in a separate bowl.

4. Heat a wok, large sauté pan, or skillet over medium-high heat. Add vegetable oil. Once the oil is hot, add the marinated chicken to the pan in one layer.

5. Allow to cook for about 2 minutes without moving or stirring. Then stir and continue cooking for about 2 minutes more. Transfer the chicken onto a plate or bowl and set aside.

6. Turn the heat to medium and add the onions and bell pepper. Stir fry for one minute.

7. Add the garlic, ginger, and chili peppers and continue to stir fry for one minute.

8. Add the chicken back into the pan. Add the sauce from the other bowl, not the marinade, into the wok and cook for 2 to 3 minutes.

9. Make a cornstarch slurry with 1 teaspoon of cornstarch and 2 teaspoons of water. Slowly add to the wok and stir until the sauce is thickened.