Kung Pao Chicken Recipe

If you haven’t tried any Kung Pao Chicken recipe at home, this is a good chance to do it. This is a classic, hearty and spicy chicken dish with fresh peanuts. It was originated in the Sichuan Province of China, and it has a big demand among Chinese restaurants. If you like exotic, spicy food, try this kung pao chicken recipe.Make sure to get all the ingredients lined up and ready to go before you heat your pan.

• 1 lb. boneless, skinless chicken (thigh or breast), cubed
• ¾ cup peanuts, roasted
• ½ cup scallions, minced
• ¼ cup soy sauce
• ¼ cup chicken broth
• 2 ½ tsp. cornstarch
• 4 garlic cloves, minced
• 2 tbs. fresh ginger, minced
• 1 large bell pepper cut into small cubes
• 1 tbs. sugar
• 3 tbs. peanut or vegetable oil
• 1 tsp. dry sherry or rice wine   
• 1 tablespoon Chinkiang or balsamic vinegar
• 4 to 8 dried red chili peppers, ends trimmed. (Use a sharp knife to cut off the ends to let the seeds out while cooking)
• ½ tsp. Sichuan peppercorns, roasted 
• salt to taste  

1. Combine the chicken, soy sauce, sherry or rice wine, cornstarch, garlic, ginger, sugar, and a splash of water in a medium sized bowl. Mix well, and set aside.
2. In a small sized bowl, whisk the chicken broth, vinegar, and only 1 tbs. of oil. Set aside.
3. In a large skillet or wok, heat 1 tbs. of oil over high heat.
4. Add the chilies and the Sichuan peppercorns, and stir-fry until the chilies turn golden.
5. Add the chicken mixture, and stir-fry until the chicken turns slightly brown.
6. Add the bell peppers and the rest of the oil into the skillet.
7. Cook until the bell peppers soften.
8. Pour in the chicken broth and vinegar mixture, and stir-fry until the chicken is completely cooked.
9. Add the peanuts, scallions, and salt to taste.
10. Serve over steamed rice.