Kung Pao Chicken (Gong Bao Ji Ding)
Serves 4
Ingredients
Method
¾ lb. Boneless, Skinless Chicken Breasts (cut Into Bite-sized Cubes)
½ cup Unsalted Dry Roasted Peanuts
½ cup Diced Bell Pepper
½ cup Diced Onion
2 Cloves Garlic, Minced
2 tbsp. Vegetable Oil
6 Dried Red Chili Peppers
1 tsp. Sichuan Peppercorns
2 tbsp. Soy Sauce
2 tbsp. Chinese Black Vinegar (or Substitute Balsamic Vinegar)
1 tbsp. Hoisin Sauce
1 tbsp. Cornstarch
1 tsp. Sugar
3 tbsp. Water
In a small bowl, mix together the sauce ingredients and set aside.
Heat oil in a wok or large skillet over medium-high heat.
Add the dried red chili peppers and Sichuan peppercorns, stir-frying for about 30 seconds until fragrant.
Add the chicken to the pan and cook until no longer pink, about 4-5 minutes.
Add the garlic, bell pepper, and onion, and stir-fry for an additional 2-3 minutes.
Stir in the sauce and cook until it thickens, about 1-2 minutes.
Add the peanuts and stir to combine.
Serve hot with steamed white rice.