Kung Pao Chicken in Szechuan cuisine is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste.

Ingredients

• 1lb chicken thighs (cut into 1” pieces) 
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 2 teaspoons sesame oil
• 1 teaspoon salt
• 2 tablespoons Chinese cooking wine
• 3 tablespoons green onions (chopped)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon powdered ginger
• 2 tablespoons of rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts

Making method

• Combine chicken, soy sauce, cornstarch and salt in a small bowl and toss to coat. Set aside.
• Heat sesame oil in the wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
• Add green onions, garlic, red pepper flakes, and powdered ginger to the wok and stir fry until fragrant about 15 seconds.
• Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
• Combine vinegar, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain.
• Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Add water if necessary.
• Top with additional green onions, crushed red pepper flakes and serve over white rice.

Authentic Kung Pao Chicken