HOW TO PREPARE KUNG PAO CHICKEN.

Kung Pao Chicken is a classic Chinese dish known for its flavorful combination of chicken, peanuts, and a spicy sauce. Here’s a basic recipe to prepare Kung Pao Chicken at home:

Ingredients:
Chicken:

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
For the Marinade:

1 tablespoon soy sauce
1 teaspoon cornstarch
2 teaspoons Chinese Shaoxing wine or dry sherry
For the Sauce:

2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon Chinese black vinegar or balsamic vinegar
1 teaspoon cornstarch
2 teaspoons sesame oil
Stir-fry Ingredients:

2 tablespoons vegetable oil
8-10 dried red chilies, seeds removed and roughly chopped
1 teaspoon Sichuan peppercorns, crushed
3 green onions, white and green parts separated and thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 cup unsalted dry roasted peanuts or cashews
Instructions:
Marinate the Chicken:

Mix the soy sauce, cornstarch, and Shaoxing wine in a bowl.
Add the chicken pieces to the mixture and marinate for at least 20 minutes.
Prepare the Sauce:

In a separate bowl, combine the dark soy sauce, light soy sauce, sugar, vinegar, cornstarch, and sesame oil. Mix well and set aside.
Cooking the Chicken:

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of vegetable oil.
Add the chicken pieces and stir-fry until they are nearly cooked through. Remove the chicken from the wok and set aside.
In the same wok, add another tablespoon of oil. Add the dried chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Add the white parts of the green onions, garlic, and ginger. Stir-fry for another 30 seconds.
Return the chicken to the wok. Stir well.
Pour the prepared sauce over the chicken and mix well. Continue to stir-fry until the chicken is fully cooked and the sauce has thickened.
Add the peanuts or cashews and the green parts of the green onions. Stir well to combine.
Serve: Transfer the Kung Pao Chicken to a serving plate and enjoy hot with steamed rice or noodles.

Note: Adjust the number of chilies and Sichuan peppercorns based on your spice tolerance. This dish can be quite spicy, but you can always scale back for a milder version.