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Easy Kung Pao Chicken – 宫保鸡丁
Preparation
for 2 to 3 servings
Difficulty level
Main ingredients
- 300 g chicken breast, cut into bite-sized cubes
- 8 to 10 dried chillies, chopped into 1-cm pieces
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 4 stalks scallion whites, chopped into 1-cm pieces
- 1 red onion, diced
- ¼ cup roasted peanuts
Kung pao sauce
- 1 tbsp light soy sauce
- ½ tbsp black vinegar
- ½ tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp water
- ½ tbsp cornstarch
Seasonings
- 1 tbsp light soy sauce
- ½ tbsp sugar
- ½ tbsp white pepper powder
Garnish
- Fresh scallion greens, chopped
Step-by-step
- Wash, drain, chop and dice all vegetables into 1-cm pieces.
- Mince ginger and garlic.
- Dice chicken into bite-sized cubes.
- Mix together chicken, light soy sauce, sugar and white pepper powder. Marinate chicken for about 30 minutes. Set aside.
- Mix together light soy sauce, black vinegar, dark soy sauce, sugar, water and cornstarch. Stir until cornstarch is fully dissolved. Set aside.
- Add 1 tbsp of vegetable oil into a medium-heat wok.
- Add marinated chicken cubes. Stir-fry chicken for about 3 – 5 minutes or until cooked through. Set chicken aside.
- Using the same wok, add 3 tbsp of vegetable oil.
- Add dried chillies. Stir-fry for about 30 seconds to a minute or until chillies turned slightly dark red.
- Add ginger and garlic. Stir-fry for about 30 seconds or until lightly browned.
- Add scallion whites. Stir-fry for about 30 seconds.
- Add red onion. Stir-fry until onions turned translucent.
- Add cooked chicken and roasted peanuts. Mix thoroughly.
- Add Kung Pao sauce. Stir-fry until well combined.
- Top with fresh scallion greens.
- Good to go with Jasmine fragrance rice. Enjoy!
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