Prep 40 mins
Cook 15 mins
Traditional Kung Pao Chicken is hot! But you can always adjust the amount of dried chili. Since this recipe is authentic and has satisfied many people, I encourage you to give it a try! Enjoy!!
- 1 7⁄8 lbs boneless skinless chicken thighs, diced, use chicken breast tenderloin if prefer
- 3 teaspoons chinese rice wine (cooking michiu)
- 3 teaspoons soy sauce
- 3 teaspoons cornstarch
- 3 teaspoons eggs, beaten
- 1⁄2 cup grapeseed oil
- 1 cup dried chili
- 5 green onions, coarsely chopped
- 1 tablespoon soy sauce
- 2 tablespoons asian black vinegar
- 2 teaspoons brown sugar
- 1 tablespoon hot sesame oil
- 4 ounces roasted peanuts
- Combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. Marinade in refrigerator for at least 30 minutes.
- Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Carefully stir fry chicken for 1 minute. Drain chicken and set aside.
- Keep about 1 tablespoon oil in wok. Return to heat over medium high. Stir fry dried chili for about 1 minute. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
- Turn off heat.
- Stir in hot sesame oil and peanuts.
- Serve hot with steamed rice.