Forget About Takeout And Make This 15-Minute Kung Pao Chicken Instead! 🔥

By Aaron and Claire · 15 min

Ingredients

Instructions

1. Cut the chicken into ½-inch cubes. Mix with the soy sauce, Shaoxing wine, white pepper, 1 tbsp oil and cornstarch, then marinate in the fridge for at least 20 minutes.
2. Remove the stems from the dried chilies, cut them into bite-sized pieces and remove the seeds if desired. Finely chop the garlic, grate about 2 tsp ginger, cut the green onions into ½-inch pieces and cut the bell peppers to about the chicken's size.
3. Combine all the sauce ingredients in a small container and mix well.
4. Heat 2 tbsp oil in a wok over medium heat. Add the peanuts and roast 2 to 3 minutes until dark golden brown. Remove the peanuts and leave the oil in the wok.
5. Turn the heat to high. Spread the chicken in a single layer and sear 1 minute until golden on the bottom. Flip and cook 2 to 3 minutes until browned and cooked through. Remove and set aside.
6. In the same wok over medium heat, add 1 tbsp oil. When hot, add the dried chilies and stir 30 seconds. Add the garlic and ginger and stir-fry 30 seconds until fragrant.
7. Turn the heat to high and return the chicken to the wok. Stir the sauce, add it to the wok and stir-fry 30 seconds until thickened.
8. Add the bell peppers, green onions and roasted peanuts and toss for 1 minute. Turn off the heat.
9. Stir in the Sichuan peppercorn oil if using, mix well, and serve with hot rice.

Summarized from Aaron and Claire's video. Watch it for the details.

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