The chicken is marinated and quickly stir-fried with garlic, ginger, and dried red chilies, then tossed with a flavorful sauce made from soy sauce, vinegar, and a hint of sweetness. Peanuts add a crunchy texture, while vegetables like bell peppers or spring onions enhance the dish’s freshness and color.
Kung Pao Chicken is best served hot with steamed rice or noodles. It’s a quick and easy recipe that delivers restaurant-style flavor at home.
Bold, spicy, and full of texture, Kung Pao Chicken is a must-try for lovers of Asian cuisine.
300g chicken (cut into cubes) , 1/2 cup roasted peanuts
2–3 dried red chilies , 2 cloves garlic (minced)
1 teaspoon ginger (grated) , 2 tablespoons soy sauce
1 tablespoon vinegar , 1 teaspoon sugar
1 tablespoon cornflour
2 tablespoons oil
Spring onions for garnish
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