dashanxf’s Kong Pao Chicken

Kong Pao Chicken(宫保鸡丁) Kung Pao Chicken is a famous dish from Sichuan Province, known for its bold, balanced flavors—spicy, savory, sweet, and tangy all in one bite. Traditionally, it features diced chicken, dried chili peppers, peanuts, and a flavorful sauce made with soy sauce, vinegar, and sugar.

Ingredients (serves 2)

• 1 lb (450g) boneless chicken thighs, diced
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp rice wine (or dry sherry)

Instructions

1. Marinate the chicken: Mix diced chicken with soy sauce, cornstarch, and rice wine. Let sit for 10–15 minutes.
2. Prepare the sauce: In a small bowl, whisk together all sauce ingredients until smooth.
3. Stir-fry the aromatics: Heat oil in a wok or skillet over medium-high heat. Add dried chilies and stir until fragrant (don’t burn them).
4. Cook the chicken: Add chicken and stir-fry until just cooked through (about 4–5 minutes).
5. Add flavor base: Toss in garlic, ginger, and the white parts of green onions. Stir quickly for about 30 seconds.
6. Add sauce & peanuts: Pour in the sauce and stir until it thickens and coats the chicken. Add peanuts and remaining green onions.

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