Kung Pao Chicken Recipe

Blend rice vinegar, baking soda, corn starch, and soy sauce in a medium mixing vessel to create a marinade.

Immerse chicken pieces in the marinade, ensuring complete coating, and let rest for 10 minutes at room temperature.

Prepare sauce by whisking ingredients together in a separate container, then set aside for later use.

Heat 2 tablespoons of oil in a large skillet over medium-high heat, reaching approximately 375°F.

Sauté marinated chicken for 2-4 minutes until exterior develops a golden-brown sear, understanding that internal cooking might not be complete.

Transfer partially cooked chicken to a holding bowl, covering to maintain warmth.

Add remaining oil to the skillet, then quickly introduce red bell peppers, minced garlic, peanuts, and dried chili peppers, sautéing for 2 minutes.

Reintroduce chicken to the skillet, continuing cooking for 2-4 minutes until sauce thickens and chicken reaches full internal temperature of 165°F.

Garnish with freshly chopped green onions and serve atop steamed rice or noodles.

Optional modifications: adjust heat levels by removing chili pepper seeds, incorporate additional vegetables like zucchini or broccoli, and experiment with different rice or noodle bases for variety.