The famous Chinese Kung Pao Chicken is originated from Sichuan province, which is well-loved by many western countries because of the combination of fresh-tender chicken and crispy peanuts.

Kung Pao Chicken Ingredients

Kung pao chicken materialsA. For marinade:

1 tbsp rice wine,
1 tbsp edible oil,
1 tbsp soy sauce,
1 tbsp cornstarch (dissolved in 1 tbsp water),
1/2 tsp salt

B. For sauce:

3 tbsp light soy sauce,
3 tbsp white vinegar,
2 tbsp rice wine,
2 tbsp sugar,
1 tbsp edible oil,
4 dried red chilies (removed stems and chopped into halves)

C.  Other ingredients

1 tbsp edible oil,
1 tsp smashed ginger,
1 smashed garlic,
1 green onion (cut the white part into 1/2-inch pieces, julienne the green parts),
1/4 cup dry roasted peanuts,
2 tbsp chicken stock and 1 tbsp cornstarch mixed,
8 ounces boneless-skinless diced chicken breast

How to Make Kung Pao Chicken

spices for making kung pao chicken chicken meat dices stir-fry chicken dices

tasty kung pao chicken

1. Mix the marinade together and put the diced chicken in it, make the chicken well coated. Refrigerate for 20-30 minutes.
2. Mix the sauce well, set aside.
3. Heat the edible oil; stir-fry the smashed ginger and garlic, the chopped green red chili and white part of the green onion for 30-40 seconds; add the chicken and keep stir-frying until golden.
4. Add the sauce and heat to boiling, then add peanut and keep cooking until sauce thickens.
5. Garnish with green parts of green onion. Ready to enjoy.

Tips:  1. The cashew nut can be substituted for peanut.
2. Some vegetables can be added for extra tastes.
3. This dish can be served with rice or noodles.