In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content. Despite the countless twists this recipe has taken in the culinary world, kung pao chicken continues to be a popular dish.
- 1 pound boneless skinless chicken breasts
- 4 spring onions
- 2 cloves garlic
- 1/2 cup roasted peanuts
- 10-20 dried red chilies (cut into halves, I use 20, I like it hot)
- 3 tablespoons peanut oil
- 6 slices peeled fresh ginger
- 2 teaspoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 1/2 teaspoons cornstarch
- 2 tablespoons light soy sauce
- 2 teaspoon sugar
- 1 teaspoon dark soy sauce
- 1/4 teaspoon rice wine vinegar
- 2 tablespoons water
- 1 teaspoon corn starch
- Cut the chicken into 1 inch cubes and place in a zip-top bag with the marinade. Allow to marinate for 20-30 minutes.
- Next whisk the sauce ingredients together in a bowl. Set aside. Make sure to whisk it again before adding to the pan as the cornstarch and sugars may settle.
- Heat a large skillet or wok to medium/high heat. Add 1-2 tbs of peanut oil. When the oil is hot add the chicken. Stir-fry till white and almost fully cooked. Remove the chicken from the pan and set aside.
- Now add another tablespoon of peanut oil and allow to heat up. Add the ginger and garlic and let cook for 20-30 seconds. Next add the red chilis. Make sure to cut them in half so that they are not too big. Cook for another minute.
- Next add the chicken back to the pan. Stir. Next add the peanuts to the pan. Stir until evenly distributed.
- Now add the sauce to the pan. Bring to a boil and then reduce to low. Stirring constantly.
- Next add the Spring Onions.
- Stir so that everything is evenly distributed and serve over rice.