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Categories:
soy sauce Chinese rice sugar sesame oil cornstarch Meat balsamic vinegar soy sauce pepper hoisin sauce sesame oil honey cornstarch ground sichuan pepper vegetable oil red chilies scallions green bell pepper red bell pepper garlic ginger freshly peanuts unsalted dry-
Viewed: 121 - Published at: 6 years agoIngredients
- 3 tablespoons low sodium soy sauce
- 4 teaspoons chinese rice wine
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 1/2 pounds meat boneless, skinless, chicken thigh, cut into 1 to 1 1/2-inch cubes
- 2 tablespoons balsamic vinegar good-quality
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Korean hot pepper paste ; 2 tablespoons will make this very spicy
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey or to taste
- 1 teaspoon cornstarch
- 1 teaspoon ground sichuan pepper
- 1 1/2 teaspoons vegetable oil
- 10 red chilies dried
- 3 scallions diced fine
- 1/2 green bell pepper chopped into 3/4 inch pieces
- 1/2 red bell pepper chopped into 3/4 inch pieces
- 3 garlic cloves minced
- 1 teaspoon ginger freshly grated
- 1/3 cup roasted peanuts unsalted dry-, for garnish
Method
- First, you need to marinate your chicken. Using a small bowl, stir together the soy sauce, rice wine, sugar, sesame oil and cornstarch until the cornstarch is dissolved. Place the chicken in one layer in your KitchenAid(R) Ceramic Nesting Casserole dish and pour the soy sauce mixture evenly over the chicken. Cover with plastic wrap and refrigerate overnight for best results, flipping the chicken just once halfway through.*
- When ready to cook, leave the chicken on your kitchen counter and start making the sauce. Using another small mixing bowl, combine the balsamic vinegar, soy sauce, gochujang, hoisin sauce, sesame oil, honey, cornstarch, and Sichuan pepper. Stir together and taste, adjusting any ingredients as needed. Set aside.
- Using your KitchenAid(R) 7-Ply Stainless Steel with Copper Core 10" Skillet over medium-high heat, heat the vegetable oil and after a minute or two, add in the dried chilies and stir-fry for about 1 to 2 minutes, or until the oil starts to become slightly fragrant. Add the marinated chicken and stir-fry until no longer pink, for about 3 to 5 minutes.
- Next, add the scallions, bell peppers, garlic, and ginger. Mix together and stir fry for about 2 to 3 minutes. Pour in the sauce and toss together to coat. Let your Kung Pao Chicken cook for another 3 to 4 minutes, or until the chicken is completely cooked through and is no longer pink. Sprinkle on and mix in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, garnish with more scallions and peanuts if desired and serve with rice and enjoy!
