A flavorful Kung Pao Chicken recipe crafted by Chef Jean-Pierre, combining tender marinated chicken with a vibrant mix of vegetables and a balanced, slightly spicy sauce. Finished with crunchy peanuts and perfect for serving with rice.
Ingredients extracted via AI
350 g chicken1 PL oyster sauce1 PL soy sauceChinese cooking wineblack vinegarbalsamic vinegaravocado oilgrapeseed oilred onionbell pepperspring oniongingerdried red chili peppergarlicSichuan peppercornstoasted sesame oil1 PL cornstarch1 PL honeypeanuts
Procedure generated via AI
Cut the chicken into roughly half-inch cubes and marinate for at least 15 minutes, ideally 30, in a mixture of 1 tablespoon soy sauce, a bit of oyster sauce, Chinese cooking wine (such as Shaoxing wine) or another rice wine, and a splash of black vinegar or balsamic vinegar. Massage the chicken gently to evenly distribute the marinade.
Heat a high smoke point oil like avocado or grapeseed oil in a pan or wok. Fry the chicken pieces in batches until they develop a nice color without steaming. Remove the chicken from the pan.
In the same pan, sauté sliced red onion, diced bell pepper, thinly sliced ginger, chopped garlic, and the white part of the spring onions. Add dried chili peppers with the seeds removed, briefly stir-frying them to rehydrate and release their flavors.
Add Sichuan peppercorns (only the husks, no seeds) for their distinct aroma and taste. Stir-fry everything quickly over high heat to blend the flavors.
Prepare the sauce by combining about 1 to 2 tablespoons oyster sauce, 1.5 to 2 tablespoons soy sauce, an equal amount of black or balsamic vinegar, a little Chinese cooking wine if available, and 1 tablespoon honey. Add a few drops of toasted sesame oil. Optionally, mix cornstarch with water to thicken the sauce, but this is not required.
Return the chicken to the pan along with the sautéed vegetables. Stir to combine and let everything simmer briefly on low heat to meld the flavors.
Adjust seasoning to taste. Sprinkle with chopped peanuts if desired and serve with steamed rice.
Ensure the vegetables remain crisp-tender and the chicken is fully cooked with a nice golden color, avoiding steaming or sogginess.