Best Chinese Chicken Recipe Collection
This chicken dish is one of the most popular dish at Chinese restaurants. Now you can make it easily at home. It’s easier than you think, and is better than any you’ve had at a restaurant.
Servings: 6
Ingredients
For the Chicken
- 28 ounces boneless skinless chicken breast cut into 1 inch cubes
- 1 tablespoon soy sauce
- 2 teaspoons baking soda
- 1 tablespoon Chinese shaoxing wine
- 1 teaspoon cornstarch
Kung Pao Sauce
- 1/2 cup chicken stock
- 5 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoon Chinese shaoxing wine
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch
Kung Pow Chicken
- 4 tablespoons vegetable oil divided
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 cups mixed bell pepper diced
- 8 dried chilies sliced
- 1 tablespoon Sichuan peppercorns
- 5 green onion chopped
- 3/4 cup peanuts
- 2 teaspoons sesame oil optional
Instructions
- Mix together the soy sauce, baking soda, shaoxing wine, and cornstarch in a large bowl.
- Add the chicken, cover and marinate for 15 minutes.
- Whisk together the ingredients for the kung pow sauce until the sugar dissolves; set aside.
- Heat a large skillet or work over high heat. Heat 2 tablespoons of cooking oil and then add the marinated chicken.
- Fry the chicken for 3-4 minutes while occasionally stirring, until the edges are browned. Remove the chicken from the heat and set it aside.
- Add the remaining 2 tablespoons of cooking oil into the same pan. Stir in the garlic, ginger, chili, diced peppers and Sichuan peppercorns and stir fry for 1 minute.
- Stir the prepared sauce and pour it into the pan. Stir the sauce as it comes to a boil.
- When the sauce begins to slightly thicken, add the chicken and stir to combine all of the ingredients for about 2 minutes until the chicken is evenly coated and the sauce has thickened.
- Stir in the green onions, peanuts and sesame oil. Toss well and continue to cook for 2 minutes. Serve with steamed rice and enjoy!