Hello friends, Kung Pao Chicken is an amazing Chinese dish that I just had to put my French twist on! Stir Fry dishes are always a quick and easy dinner to make for the whole family! So skip the takeout and come learn how to make Kung Pao Chicken with me!
12ouncesChicken Breast, boneless and skinless, cut into ½ inch pieces (not bigger)
1tablespoonOyster Sauce
1tablespoonSoy Sauce
1tablespoonof Shaoxing or Mirin Chinese Cooking Wine
1tablespoonBlack Vinegar or Balsamic Vinegar
1tablespoonCorn Starch
Prepare the Sauce:
2tablespoonsOyster Sauce
2tablespoonsSoy Sauce
2tablespoonsBlack Vinegar
1tablespoonof Shaoxing or Mirin Chinese Cooking Wine
1tablespoontoasted Sesame Oil
1tablespoonAcacia Honey
Prepare the Dish:
2tablespoonsVegetable Oil
½Red Onion cut into medium dice
½Red Bell Pepper cut into medium dice
2Zucchini cut into medium dice
1teaspoonof Sichuan Peppercorns
2 to 4Dried Chili Pepper cut into ¼ pieces seed removed
1tablespoonGinger chopped
1tablespoonGarlic chopped
2tablespoonsPeanuts Dry Roasted or Red Skin Peanuts or Both
1tablespoonCornstarch diluted into 2 tablespoons water (if needed it)
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Recipe Instructions
Make the Chicken:
In a glass bowl, marinate the chicken with all the ingredients for at least 30 minutes up to 2 hours.
After that time, sauté it in a frying pan or a wok with a high smoke point cooking oil (like vegetable, avocado, grape seed oil). When golden brown, remove it and reserve.
Make the Sauce:
Mix all ingredients and reserve.
Make the Dish:
In the same pan, after you remove the chicken, heat more cooking oil, and when hot, add the onion and sauté for a few minutes. Add the peppers, zucchini, Sichuan, and dried chili pepper peppercorns. Cook all vegetables until tender to YOUR liking!
Add the chicken back to the pot, add the sauce, and mix well. Adjust consistency with Corn Starch (if needed).
You can find the items below used in making this dish at our online store!