Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1/3 cup peanuts (unsalted)
- 6-8 dried red chili peppers, chopped (adjust to taste)
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, sliced
- For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions:
In a bowl, mix the chicken cubes with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for about 15-20 minutes.
In a separate bowl, combine all the ingredients for the sauce (soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, and cornstarch-water mixture). Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the peanuts and stir-fry until they start to turn golden brown. Remove the peanuts from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil. Add the chopped dried red chili peppers and stir-fry for about 30 seconds until fragrant.
Add the minced garlic and ginger to the wok. Stir-fry for another 30 seconds.
Increase the heat to high and add the marinated chicken cubes to the wok. Stir-fry the chicken until it's cooked through and slightly browned on the outside, about 5-7 minutes.
Pour the prepared sauce into the wok with the chicken. Stir well to coat the chicken evenly with the sauce.
Add the green onions and stir-fry for another minute.
Return the peanuts to the wok and stir to combine everything together.
Cook for an additional minute or until the sauce thickens and coats the chicken and peanuts.
Serve the Kung Pao Chicken hot over steamed rice or noodles.
Enjoy your homemade Kung Pao Chicken with its savory, spicy, and slightly sweet flavors!