Kung Pao Chicken
I love getting take out Chinese food, but can do without all the salt and MSG. So for tonight’s dinner, I made kung pao chicken to go along with my fried rice and orange chicken. If you like the kung pao chicken from panda express, you’ll love my kung pao chicken recipe!
Invest in a good oyster sauce and use extra high heat!! I’m so happy I can enjoy Chinese food again!
This recipe makes about 3 servings
- 12 oz chicken thigh meat (340 grams)
- 3 tablespoon peanuts
- 8 dried chili peppers
- 2 slices of ginger
- 2 teaspoon minced garlic
- 1 green onion chopped
- 1/3 zucchini (cut into quarters or sixths) (55 grams)
- 1/4 red bell pepper diced (55 grams)
- 1 tablespoon sake (cooking wine)
- 1/4 teaspoon ground pepper
- 1 tablespoon oil (to cook)
For the sauce:
- 1 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon Black Vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/3 cup chicken stock
- 1 teaspoon potato starch and 1 tablespoon water (to thicken)
Things You’ll Need
Cut chicken to bite sized pieces and prepare the vegetables and dried ingredients. Make the sauce.
Heat a Wok (high heat). Add 1 tablespoon oil and add the vegetables, peanuts, and dried chili. Stir-fry for about 30 seconds and add the chicken. Add some ground pepper and stir-fry for about 1 or 2 minutes. Now add the sake (Japanese cooking wine) and stir-fry until the chicken has cooked through.
Pour the sauce and let the mixture come to a boil. When the sauce starts boiling, dissolve 1 teaspoon potato starch in 1 teaspoon water and add to the sauce. Stir well and sauté for 30 seconds to a minute. Discard the slices of ginger and serve with steamed or fried rice.