Kung Pao Chicken Recipe

Kung Pao Chicken Recipe from PBS. org
Prep Time: 15 min(s)
Cook Time: 10 min(s)
Total Time: 25 min(s)
Servings: 3-4 as a side dish and 2 as a main
This popular Kung Pao Chicken recipe is a re-creation of a popular Chinese food dish commonly ordered at restaurants. Made with a savory spicy sauce, this recipe uses Chinese Sichuan pepper corns and dried red chili peppers.

Ingredients

1 pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubes
Marinade *See recipe below.
1 tablespoon peanut or vegetable oil
8 Chinese dried red chilies, split length wise and seeds removed
1 teaspoon Sichuan peppercorns
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
Sauce *See recipe below.
3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
1/3 cup unsalted dry-roasted peanuts
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MARINADE RECIPE:

2 teaspoons soy sauce
2 teaspoons Chinese rice wine
2 teaspoons cornstarch
1 teaspoon Sichuan pepper corns
*Instructions: Whisk the ingredients together until the corn starch is dissolved.

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SAUCE RECIPE:

1 tablespoon Chinese black vinegar
1 tablespoon chicken stock/broth
3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
2 teaspoons cornstarch
½ teaspoon sesame oil
*Instructions: Whisk the ingredients until the corn starch is dissolved.