Kung Pao Recipe, Chinese Food, Kung Pao Chicken

This Kung Pao chicken recipe is quick and easy to make, is naturally sweetened and full of the classic flavors that characterize this dish.


    2 tablespoons vegetable oil
    ½ kilo of diced chicken
    1 red paprika chopped in small cubes
    1 diced green paprika
    2 cloves garlic, minced
    1/2 cup peanut
    4 red peppers finely chopped
    Serving dressings: onion on thinly sliced ​​branches, toasted sesame seeds
    For Kung Pao marinade:
    1/4 cup of water
    3 tablespoons soy sauce
    2 tablespoons rice wine vinegar
    1 tablespoon cornstarch
    1 tablespoon honey
    1 teaspoon roasted sesame oil
    1/2 teaspoon ground ginger
    1/8 teaspoon white pepper


    To make the chicken: heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the chicken breast pieces and cook for 5 minutes, turning occasionally, or until the chicken is fully cooked and is no longer pink inside. Transfer the chicken to a separate plate and set aside.
    Add the remaining tablespoon to the pan. Then add the red and green paprika, garlic, peanuts and chopped red chili pepper. Sauté for 4 minutes, or until the garlic is fragrant and the peppers have softened slightly, stirring frequently.

    To make the Kung Pao sauce: Beat all the ingredients until they are mixed.
    Add the Kung Pao and then let the mixture simmer until the marinade thickens (approximately 1 minute). Add the cooked chicken again and stir to combine. Remove from heat.
    Serve immediately with rice or quinoa, topped with dressings if desired.