Kung Pao Chicken Spicy Peanuts (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 boneless, skinless chicken breasts, diced into bite-sized cubes
02 -
1/4 cup (35 g) roasted unsalted peanuts
03 -
2 tablespoons (30 ml) vegetable oil
04 -
4 dried red chilies, whole (adjust quantity to desired spice level)
05 -
2 cloves garlic, minced
06 -
1 tablespoon (15 g) fresh ginger, minced
→ Sauce
07 -
2 tablespoons (30 ml) soy sauce
08 -
1 tablespoon (15 ml) rice vinegar
09 -
2 teaspoons (10 ml) hoisin sauce
10 -
1 tablespoon (12 g) sugar or honey
11 -
1 teaspoon (3 g) cornstarch
12 -
2 tablespoons (30 ml) water
→ Garnish
13 -
2 green onions, sliced
# Step-by-Step Directions:
01 -
In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Stir until the mixture is smooth and set aside.
02 -
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the diced chicken and sauté for 6 to 8 minutes until golden brown and fully cooked. Transfer the chicken to a plate and reserve.
03 -
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add dried red chilies, minced garlic, and ginger. Stir-fry for approximately 1 minute until fragrant.
04 -
Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and mix to evenly coat. Add roasted peanuts and stir-fry for an additional 2 minutes until everything is coated and heated through.
05 -
Remove from heat, sprinkle with sliced green onions, and serve immediately, ideally with steamed rice or noodles.
# Helpful Notes:
01 -
For increased spiciness, incorporate extra dried red chilies or a drizzle of chili oil.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
03 -
Reheat gently in a pan with a splash of water to maintain texture and moisture.
04 -
For a vegetarian alternative, substitute diced tofu or tempeh for the chicken.