How to cook Kung Pao Chicken

Here's a simple recipe for Kung Pao Chicken:

Ingredients:

• 1 lb (450g) chicken breast, diced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 8-10 dried red chilies (adjust for spice level)
• 1 teaspoon Szechuan peppercorns (optional)
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 bell pepper, diced (red or green)
• 3 scallions, chopped (white and green parts separated)
• 1/2 cup roasted unsalted peanuts
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon hoisin sauce (optional)
• Salt to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine diced chicken, soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for 15-20 minutes.

2. Prepare the Sauce: In a separate bowl, mix rice vinegar, sugar, and hoisin sauce (if using). Set aside.

3. Stir-Fry the Chicken: In a hot wok or large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove from the pan and set aside.

4. Cook Aromatics: In the same pan, add dried red chilies and Szechuan peppercorns. Stir-fry for about 30 seconds until aromatic. Then, add garlic, ginger, and the white parts of the scallions, cooking for another minute.

5. Add Vegetables: Toss in the diced bell pepper and stir-fry for a few minutes until slightly softened.

6. Combine: Return the chicken to the pan, pour in the prepared sauce, and mix everything until well-coated. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

7. Finish: Stir in the roasted peanuts and the green parts of the scallions. Adjust salt to taste.

8. Serve: Serve hot over steamed rice and enjoy your homemade Kung Pao Chicken!

Feel free to customize the recipe by adding other vegetables or adjusting spice levels as per your preference!