Kung Pao chicken is a delicious dish that is traditionally served in China. It consists of chicken, peanuts, and chilis cooked together with a mixture of soy sauce, sugar, vinegar, and garlic. This recipe for Kung Pao Chicken calls for simple ingredients that you can find in your pantry or fridge to make it quick and easy to prepare. It's also suitable for Paleo dieters!
Ingredients
1/2 cup light soy sauce
1/4 cup rice wine (mirin) or dry sherry
1/4 cup white vinegar
4 cloves of garlic.
Preparations
First, prepare the chicken by cutting them in half lengthwise. Season them with some salt and pepper on both sides. Heat a wok or skillet over medium heat and add approx. 2 tablespoons of oil. When hot add the chicken to the hot oil and brown evenly on both sides. Remove from the pan when done and set aside to cool.
An electric skillet may help you achieve perfect browning. This one is used by many Asian households and is a great tool to have in your kitchen if you are cooking Asian food often.
In a medium saucepan, add the soy sauce, mirin/dry sherry, vinegar, sugar, and garlic. Bring to a boil and allow it to cook down until it is more syrupy inconsistency. Set aside to cool then add it to the chicken pan along with the cooked chicken. Mix together with either your hands or a wooden spoon until it coats all the chicken evenly.
Heat up the pan again then add in roughly 1/4 cup of chopped peanuts on each of 4 separate plates or bowls.
