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Easy Kung Pao Chicken Recipe

If you’re a fan of Chinese cuisine, you’ve likely savoured the rich, spicy flavours of Kung Pao Chicken. This delectable dish hails from the Sichuan province and is celebrated for its combination of tender chicken, crunchy peanuts, and an enticing sauce that strikes a harmonious balance between sweet, sour, and spicy. In this article, we’ll guide you through a simple and delicious recipe for Easy Kung Pao Chicken, perfect for a weeknight dinner or impressing guests.

Ingredients

For the Chicken Marinade:

• 450g boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine (Shaoxing wine or dry sherry)
• 1 teaspoon cornstarch

For the Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar (or honey)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 100ml water

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 4-5 dried red chillies (adjust according to your spice preference)
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 bell pepper (red or green), diced
• 100g roasted unsalted peanuts
• 2 spring onions, chopped (for garnish)

Instructions

1. Marinate the Chicken:

In a medium bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well until the chicken is thoroughly coated. Allow it to marinate for at least 15 minutes. This step enhances the flavour and tenderness of the chicken.

2. Prepare the Sauce:

While the chicken marinates, whisk together the ingredients for the sauce in a small bowl: soy sauce, rice vinegar, sugar, sesame oil, cornstarch, and water. Set this aside for later.

3. Stir-Fry the Chicken:

Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the marinated chicken, stirring constantly until it turns golden brown and is cooked through, approximately 5-7 minutes. Once the chicken is cooked, remove it from the pan and set it aside.

4. Cook the Aromatics:

In the same pan, add the dried red chillies, minced garlic, and minced ginger. Stir-fry for about 30 seconds, ensuring not to burn the garlic. The chillies will infuse the oil with a lovely heat.

5. Add Vegetables:

Add the diced bell pepper to the pan and stir-fry for a further 2-3 minutes until it’s slightly tender but still retains a bit of crunch.

6. Combine Everything:

Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables, stirring continuously until the sauce thickens and coats the chicken and veggies nicely. This should take about 2-3 minutes.

7. Stir in Peanuts:

Finally, add the roasted peanuts, mixing them in to combine well.

8. Serve:

Once everything is well-combined and heated through, transfer the Kung Pao Chicken to a serving dish. Garnish with chopped spring onions and serve immediately, ideally with steamed rice or crispy noodles.

Tips for Perfect Kung Pao Chicken

• Chicken Cut: Using chicken thighs can add more flavour and tenderness, but chicken breast works equally well for a leaner option.
• Adjusting Spice Levels: If you’re not a fan of heat, reduce the number of dried chillies or omit them altogether. You can also replace them with bell peppers for a less spicy variant.
• Veggie Variations: Feel free to experiment with other vegetables such as courgettes, broccoli, or carrots to bring additional texture and nutrients to your dish.

Conclusion

This Easy Kung Pao Chicken recipe is not only quick to whip up but also bursts with flavour that will delight your taste buds. With just a few simple ingredients and minimal effort, you’ll bring a taste of Sichuan to your dining table. So, gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this fantastic home-cooked meal!

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