Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! It boasts for the tender chicken, crisp veggies, crunchy roasted peanuts, and a spicy, savory sauce coating each and every bite. This easy homemade recipe is healthy, low in calories and much better than takeout.
Prepare the ingredients needed.
Marinate the chicken: Cut the chicken meat into small cubes, and add cooking wine, pepper, soy sauce, and corn starch to toss them to combine. Then put it aside. Better marinate the chicken for 30 minutes.
Cut the scallion into the size the same as the chicken cubes, and chop the garlic.
Add the oil to the pan and fry the peanuts until the skin is cracked. Put it aside.
Then make the sauce. Add the vinegar, sugar, light soya sauce, salt and starch in a bowl and whisk until the sugar is dissolved. Set this sauce aside.
Heat the pot and add oil and marinated chicken. Stir-fry the chicken and fill them out when the color changes.
Heat up a wok with one tablespoon of oil and stir-fry the pepper, dried chili and minced garlic.
Add the fried chicken and stir-fry until they are 70% cook. Then pour in the sauce and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan.
Add the fried peanuts and spring onion. Stir to combine well with the chicken.
I like to eat Kung Pao chicken very much. I learned to cook this dish and tried it a few times. Because I could eat too spicy food, so I didn't make it too spicy. What I made is not like that of Chinese people cook. But it's also delicious and my kids love it. I used chicken, carrot, cucumber, green and red peppers to make it.