Kung Pao Chicken

By Panlasang Pinoy

Ingredients

1 ½ lbs boneless chicken thigh (diced)
1 tablespoon soy sauce
1 tablespoon Shaoxing cooking wine
2 teaspoons cornstarch
A pinch of salt
8 pieces dried chilies
1 tablespoon ginger (minced)
4 cloves garlic (minced)
5 stems green onions (chopped)
1 zucchini (diced)
1 red bell pepper (diced)
1/2 roasted peanuts
3 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 tablespoons Shaoxing cooking wine
1 teaspoons cornstarch
1/2 cup chicken stock

Prep Time5mins
Cook Time15mins
Servings4

Instructions

Combine chicken, 1 tablespoon soy sauce,1 tablespoon Shaoxing rice wine, 2 teaspoons cornstarch, and a pinch of salt in a bowl. Mix well. Set aside.

Combine all the kung pao sauce ingredients in a separate bowl. Mix well. Set aside.

Start to stir fry by heating 3 tablespoons of cooking oil in a wok. Add the dried chilies. Stir fry for 5 seconds.

Add the marinated chicken. Stir fry for 2 minutes.

Add the garlic, white part of the green onion, and ginger. Continue to stir fry for 20 seconds before adding the bell pepper, zucchini, and peanuts, and remaining green onions. Stir fry for 45 seconds to 1 minute.

Pour the sauce into the wok. Stir fry until the chicken is coated evenly. Note: you can add around 1 to 3 tablespoons of water (as needed) while stir frying to prevent the sauce from clumping.

Transfer to a serving plate. Serve with rice.

Share and enjoy!