A flavorful and spicy Kung Pao Chicken made with tender boneless chicken thighs, peanuts, and a savory Sichuan-inspired sauce, ready in just 30 minutes.
Ingredients extracted via AI
boneless, skinless chicken thighswatercornstarchsoy saucebaking powderoilsugaroyster saucerice vinegardark soy sauceground Sichuan peppergarlicgingerneutral oildried red chili peppersgreen onionsroasted peanutsbell pepper
Procedure generated via AI
Cut the boneless, skinless chicken thighs into bite-sized pieces. Marinate for 15 minutes in a mixture of water, cornstarch, regular soy sauce, baking powder, and oil.
In a separate bowl, combine sugar, water, regular soy sauce, oyster sauce, rice vinegar, dark soy sauce, cornstarch, ground Sichuan pepper, minced garlic, and grated ginger to make the sauce.
Heat neutral oil in a large pan over medium-high heat. Stir-fry the chicken pieces until golden brown and cooked through.
Remove the chicken from the pan and set aside, leaving the oil in the pan.
Toast the dried red chili peppers, chopped green onions, and roasted peanuts in the pan. Then stir-fry the bell peppers for about 30 seconds.
Pour in the sauce and stir everything well to coat. Serve immediately.