Kung Pao Chicken Best Dishes

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Kung Pao Chicken

Skip take-out and make this Kung Pao Chicken at home! This spicy, sweet Chinese stir-fry is made with hot chilis, Szechwan peppercorns, garlic, ginger, and unsalted peanuts. Serve with rice for a weeknight meal.

Ingredients :

2 teaspoons soy sauce
1 1/2 teaspoons sherry, or Shaoxing rice wine
1 tablespoon water
2 teaspoons cornstarch
3 teaspoons Chinkiang vinegar, or 2 teaspoons of apple cider vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon water
3 teaspoons sugar
1 teaspoon cornstarch
2 large boneless, skinless chicken breasts
8 dried chili red peppers (preferably Tien Tsin variety)
2 1/2 tablespoons sesame oil
1 teaspoon whole Szechwan peppercorns (optional)
1 tablespoon freshly grated ginger
3 cloves garlic, thinly sliced
6 green onions, chopped
2/3 cup roasted, unsalted peanuts

Instructions :

Prep : 15M	Cook : 4M	Ready in : 25M

Notes :

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