Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: boneless chicken thigh, 300 g; peanut, 40 g; green onion, 50 g; Dried chili peppers, 5 g; soy sauce, 25 ml; Rice Vinegar, 20 ml; sugar, 15 g; Starch, 12 g; cooking oil, 20 ml; Water, 50 ml

This is a Chinese-style dish that stir-fries chicken and peanut in a sweet and sour soy sauce sauce.

30 min · 2 servings

Kung Pao Chicken — Reference photo; presentation may differ. Photo: Steven G. Johnson · CC BY-SA 3.0

Ingredients

boneless chicken thigh, 300 g peanut, 40 g green onion, 50 g Dried chili peppers, 5 g soy sauce, 25 ml Rice Vinegar, 20 ml sugar, 15 g Starch, 12 g cooking oil, 20 ml Water, 50 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Cut the chicken into 2 cm pieces and mix with soy sauce 10 ml and Starch 7 g.
Mix the remaining soy sauce, vinegar, sugar, Starch, and water.
Stir-fry the chili and green onion in oil for 30 seconds, add the chicken, stir-fry for 7 minutes, and check that its center reaches 74°C.
Add the sauce, simmer for 1 minutes, and mix in peanut.

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