Kung Pao Chicken by a French Chef! | Chef Jean-Pierre

Name: Kung Pao Chicken by a French Chef! | Chef Jean-Pierre
Total time: 25 min
Ingredients: 12 oz Chicken breast, boneless skinless; 3 tbsp Oyster sauce; 3 tbsp Soy sauce; 2 tbsp Shaoxing wine; 1 tbsp Balsamic vinegar; 2 tbsp Cornstarch; 2 tbsp Vinegar; 1 tbsp Toasted sesame oil; 1 tbsp Honey; 2 tbsp Vegetable oil; ½ Red onion; ½ Bell pepper; 2 Zucchini; 1 tsp Peppercorn; 2–4 Chili pepper, dried; 1 tbsp Ginger, chopped; 1 tbsp Garlic, chopped; 2 tbsp Peanut, roasted

By Chef Jean-Pierre · 25 min

Ingredients

Chicken breast · boneless skinless12 oz
Oyster sauce3 tbsp
Soy sauce3 tbsp
Shaoxing wine2 tbsp
Balsamic vinegar1 tbsp
Cornstarch2 tbsp
Vinegar2 tbsp
Toasted sesame oil1 tbsp
Honey1 tbsp
Vegetable oil2 tbsp
Red onion½
Bell pepper½
Zucchini2
Peppercorn1 tsp
Chili pepper · dried2–4
Ginger · chopped1 tbsp
Garlic · chopped1 tbsp
Peanut · roasted2 tbsp

Instructions

In a glass bowl, marinate the chicken with the marinade ingredients for 30 minutes to 2 hours.
Sear the chicken in a frying pan or wok with a high-smoke-point oil until golden brown. Remove and set aside.
Mix all the sauce ingredients and set aside.
In the same pan, heat more oil, then saute the red onion for a few minutes. Add the red pepper, zucchini, Sichuan peppercorns and dried chilies, and cook until the vegetables are tender to your liking.
Return the chicken to the pan, add the sauce and mix well. Thicken with cornstarch slurry if needed.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Ginger Bell pepper Red onion Chicken breast Zucchini Peanut

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app