Chinese Kung Pao Chicken is a favorite in restaurants worldwide and is easy to prepare at home with fresh ingredients and simple seasonings. Served over steamed rice or noodles, this flavorful meal delivers a delicious combination of textures and bold Asian-inspired flavors.
For the Chicken : 500g boneless chicken breast or thighs, cut into bite-sized cubes , 1 tablespoon soy sauce , 1 tablespoon cornstarch , 1 tablespoon vegetable oil
For the Sauce : 3 tablespoons soy sauce , 2 tablespoons rice vinegar
1 tablespoon hoisin sauce , 1 tablespoon brown sugar , 1 teaspoon sesame oil
2 teaspoons cornstarch , ¼ cup water
For the Stir-Fry : 2 tablespoons vegetable oil , 4 cloves garlic, minced , 1 tablespoon fresh ginger, minced
6–8 dried red chilies , 1 bell pepper, diced , 3 spring onions, sliced
½ cup roasted peanuts , 1 teaspoon Sichuan peppercorns (optional)
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