Chinese Chicken Recipe

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 

1. Mix together the soy sauce, baking soda, shaoxing wine, and cornstarch in a large bowl.
2. Add the chicken, cover and marinate for 15 minutes.
3. Whisk together the ingredients for the kung pow sauce until the sugar dissolves; set aside.
4. Heat a large skillet or work over high heat. Heat 2 tablespoons of cooking oil and then add the marinated chicken.
5. 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.
6. 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.
7. Stir the prepared sauce and pour it into the pan. Stir the sauce as it comes to a boil.
8. 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.
9. Stir in the green onions, peanuts and sesame oil. Toss well and continue to cook for 2 minutes. Serve with steamed rice and enjoy!