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Ingredients for chicken
- 2 boneless chicken breasts, cubed
- 1/2 cup raw, roasted, or baked peanuts
- 3-4 green onion stalks, cut into small pieces
- 1/2 cup fresh chili pepper
- 2-3 garlic cloves, finely chopped
- 2-3 thin slices fresh ginger, finely chopped
- 1/4 cup peanut oil or cooking oil
- Salt to taste
- Pepper to taste
Ingredients for marinade
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 tablespoon cornstarch
Ingredients for sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- 1Start by cutting the chicken meat into equal-sized cubes and mixing the marinade ingredients (soy sauce, rice wine, and cornstarch) in a bowl. Add the chicken pieces to the marinade and let them rest for about 15-20 minutes.
- 2In a small bowl, mix all the sauce ingredients (soy sauce, rice vinegar, sugar, water, and cornstarch). Set this sauce aside.
- 3In a large pan or wok, heat the oil over medium-high heat. Add the chicken pieces and cook them until golden brown and done. Remove the chicken from the pan and set it aside.
- 4In the same pan, add the ginger, garlic, dried chili peppers, and green onion. Cook for 1-2 minutes until fragrant.
- 5Add the fried chicken back into the pan and pour the prepared sauce over it. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken.
- 6Add the roasted peanuts to the pan and mix them with the other ingredients.
- 7Taste and adjust seasonings with salt and pepper, to preference.
- 8Serve Kung Pao Chicken with boiled rice or rice noodles.
