Kung Pao Chicken

Name: Kung Pao Chicken
Cook time: 25 min
Yield: 4 servings
Ingredients: 2 pounds chicken tenderloins cut into smaller pieces; 2 tablespoons soy sauce; 0 black pepper to taste; 0.125 teaspoon baking soda; 2 tablespoons cornstarch; 3 tablespoons mirin sauce; 2 tablespoons oyster sauce; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon brown sugar; 2 teaspoons cornstarch; 1 teaspoon chili flakes; 6 cloves minced garlic cloves; 0 oil for sautéing; 2 pounds chicken tenderloins marinated; 1 white onion; 6 pods Japanese chili pods; 1 red bell pepper; 1 green bell pepper; 1 zucchini cut; 2 pounds chicken tenderloins cooked; 1 prepared sauce from step 2; 0.333 cup peanuts roasted

Spicy, savory, and loaded with flavor—this homemade Kung Pao Chicken is so easy to make and better than takeout! Perfect for a quick dinner that hits all the right notes with tender chicken, crunchy peanuts, and bold, saucy goodness in every bite.

By @lov.kari

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

2 pounds chicken tenderloins cut into smaller pieces
2 tablespoons soy sauce
0 black pepper to taste
0.125 teaspoon baking soda
2 tablespoons cornstarch
3 tablespoons mirin sauce
2 tablespoons oyster sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
1 teaspoon chili flakes
6 cloves minced garlic cloves
0 oil for sautéing
2 pounds chicken tenderloins marinated
1 white onion
6 pods Japanese chili pods
1 red bell pepper
1 green bell pepper
1 zucchini cut
2 pounds chicken tenderloins cooked
1 prepared sauce from step 2
0.333 cup peanuts roasted

Instructions

Cut 2 pounds of chicken tenderloins into smaller pieces. In a bowl, marinate the chicken with 2 tablespoons of soy sauce, a pinch of black pepper, 1/8 teaspoon of baking soda, and 2 tablespoons of cornstarch. Mix well and let sit for 15 minutes.
In a separate bowl, prepare the sauce by mixing 3 tablespoons of mirin sauce, 2 tablespoons each of oyster sauce, rice vinegar, soy sauce, and hoisin sauce, 1 tablespoon of brown sugar, 2 teaspoons of cornstarch, and 1 teaspoon of chili flakes until well combined. Set aside.
Heat some oil in a wok over medium heat. Add 6 minced garlic cloves and sauté for about a minute until fragrant.
Add the marinated chicken to the wok and cook for about 6 to 7 minutes until golden brown. Then remove the chicken from the pan and set aside.
In the same pan, add a bit more oil and sauté a white onion for about a minute. Add 6 Japanese chili pods, then continue to sauté for another minute.
Add 1 red bell pepper, 1 green bell pepper, and 1 zucchini to the pan. Continue to sauté for about 3 minutes until the vegetables are tender.
Add the chicken back into the pan with the vegetables. Pour in the sauce, mixing everything well. Add 1/3 cup of peanuts, cover, and let cook for an additional 2 minutes.