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Spicy Midnight Kung Pao Chicken

Servings: 2

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

  • 2 pieces Boneless chicken breast
  • 6 pieces Dry red chilies
  • 1 teaspoon Szechuan peppercorns
  • 2 cloves Garlic
  • 2 tablespoons Chopped green onions
  • 1/3 cup Roasted peanuts
  • 1 tablespoon Soy sauce
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Hoisin sauce
  • 1 teaspoon Cornstarch
  • 1/4 cup Water
  • 2 tablespoons Cooking oil

Instructions:

  1. Cut the chicken breasts into small, bite-size pieces. Set aside.
  2. In a mixing bowl, prepare the sauce by combining soy sauce, rice vinegar, hoisin sauce, cornstarch, and water. Mix until well combined and set aside.
  3. In a wok or large pan, heat the cooking oil over medium heat.
  4. Add the dry red chilies and Szechuan peppercorns to the oil. Fry for about a minute until they become fragrant.
  5. Add the chicken pieces to the pan and stir-fry for about 5-7 minutes until they are cooked through.
  6. Add the chopped garlic and green onions to the pan and stir-fry for another minute.
  7. Pour the sauce into the pan and stir well to coat the chicken pieces evenly. Let it simmer for approximately 2-3 minutes until the sauce is thickened.
  8. Toss in the roasted peanuts, stir well, and turn off the heat.
  9. Serve hot and enjoy your Spicy Midnight Kung Pao Chicken.