Kung Pao Chicken Recipe

Prepare the Chicken. Combine all ingredients for the chicken (cubed chicken pieces, soy sauce, and cornstarch) in a medium mixing bowl. Mix well to evenly coat the chicken with the soy sauce and cornstarch. Cover and allow the chicken to marinate for at least 10 minutes, time permitting.

As the chicken marinates, prepare the sauce. In a medium bowl whisk together the cornstarch with the soy sauce until completely dissolved. Whisk in the remaining ingredients (Chinese black vinegar, wine, hoisin sauce, brown sugar, and low-sodium chicken broth) until completely combined. Set aside.

Heat a large skillet or wok over high heat. Add 2 tablespoons of the cooking oil to the pan and allow it to get nice and hot (olive oil is not recommended). Add the chicken to the skillet, cooking for approximately 5 minutes or until edges are golden brown. Stir often. Remove chicken to a clean plate and set aside.

Add the remaining 2 tablespoons of oil to the skillet over medium-high heat. Add the garlic, ginger, and chilies. Cook for approximately 30 seconds, stirring continuously. 

Stir in the white parts of the green onions with the red and green bell peppers. Mix well to combine. Cook for approximately 1-2 minutes, stirring often. Mix the ground Sichuan peppercorns in with the peppers and return the chicken to the skillet. Continue mixing until everything is combined.

Give the sauce a final stir and pour directly over the chicken and peppers. Stir continuously and bring the sauce to a low boil. You will notice the sauce start to thicken. Reduce heat and continue to cook, stirring continuously, until desired consistency is reached.

Stir in the green parts of the green onions and the peanuts, mixing well to combine. Serve with your favorite rice or noodles. Enjoy!