Kung Po Chicken is a classic dish from the Sichuan province in China. Typically, it’s made from diced chicken, chillies, and peanuts or cashews marinated in a thick spicy sauce for that extra kick! If you’re a vegetarian, you can use the same sauce recipe and marinate with mushrooms instead.
20 minutes | Serves 2 |
- 1 tablespoon organic soy sauce
- 2 teaspoons Chinese rice wine/Sushi seasoning
- 1 1/2 teaspoons cornstarch
- 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon Chinese black vinegar
- 1 teaspoon soy sauce
- 1 teaspoon hoisin sauce
- 2 tablespoons sesame oil
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground Sichuan pepper powder
- 8 to 10 dried red chilies (optional)
- 3 scallions, white and green parts separated, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup unsalted dry-roasted cashew nuts
- Chicken marinade: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir in gently to coat the chicken. Let this stand at room temperature for 10 minutes
- Sauce prep: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper powder. Stir until the sugar and cornstarch are dissolved and set aside.
- In a large wok or pan, heat 2-3tbsps of sesame oil.
- If you want to add the chillies, make sure your exhaust is on. Stir in with extra sesame oil until the chillies are coated, then add the marinated chicken.
- Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds.
- Pour in the sauce and mix to coat the other ingredients.
- Stir in the toasted cashews and cook for another 1 to 2 minutes.
- Transfer to a serving plate, sprinkle the scallion greens on top, and serve