Simplified Kung Pao Chicken

Simplified Kung Pao Chicken
• 2 Chicken Breast (500g)
• 1 Chili Pepper
• 2 Garlic Cloves
• 40g Peanuts Fried
• Scallions up to taste

• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Wine
• 1 tsp Corn Starch

• 3 Tbsp Soy Sauce
• 3 Tbsp Sugar
• 2 Tsp Corn Starch
• 40 ml Balsamic Vinegar
• 2 Tbsp Hoisin Sauce
• 1 Tbsp Sesame Oil

- Make Marinade:
Combine rice wine, soy sauce & cornstarch. Cut chicken into squares, put in a bowl & add the marinade. Toss to coat. Place in refrigerator for about 15-30 minutes.
- Prep the Ingredients:
Mince garlic, finely chopped chili 🌶(remove seeds), cut scallion (separate white and green parts), grate ginger.
- Prep The Sauce:
In a small bowl combine soy sauce, sesame oil, cornstarch, balsamic vinegar, sugar, and hoisin sauce.

Cooking Instructions:
• Heat 2 tablespoons oil (I used avocado oil) in a wok over high heat.
• Sear Chili for 5-7 sec
• Add chicken, fry for approximately 2 minutes until white
• Add garlic, ginger, and white part of scallion. Mix well and fry for 15 sec.
• Immediately add Sauce & reduce heat to medium-low. Sear for 2 min
• Add peanuts. Mix and turn off the heat.
• Add the green part of the scallion.
• Serve Immediately with Rice or anything you like.

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