Name: Crispy Kung Pao Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs chicken breasts, cut into 1-inch cubes; 2 tbsp cornstarch, for coating; 3 tbsp vegetable oil, divided; 1 red bell pepper, chopped into 1-inch pieces; 1 green bell pepper, chopped into 1-inch pieces; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 1/2 cup roasted unsalted peanuts; 6 dried Sichuan chili peppers, halved and deseeded; 3 tbsp soy sauce; 1 tbsp Chinkiang black vinegar; 1 tbsp hoisin sauce; 1 tbsp brown sugar; 1 tsp toasted sesame oil

In a small bowl, whisk together the soy sauce, black vinegar, hoisin sauce, brown sugar, sesame oil, and 1 tablespoon of water to create the stir-fry sauce. Set this mixture aside so it is ready to pour when the wok is hot.

Pat the cubed chicken dry with a paper towel, then toss it in a medium bowl with the cornstarch until every piece is evenly coated. This cornstarch barrier is the key to locking in moisture and creating a crispy exterior when seared.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it begins to shimmer. Add the coated chicken in a single layer and cook undisturbed for 3 to 4 minutes until a golden crust forms on the bottom, then flip and cook for another 3 minutes until fully cooked through.

Remove the crispy chicken from the skillet and set it aside on a plate, leaving any remaining oil in the pan. Turn the heat down to medium and add the remaining tablespoon of oil if the pan looks too dry.

Add the chopped bell peppers to the hot skillet and stir-fry for 2 to 3 minutes until they become tender-crisp and vibrant in color. Toss in the minced garlic, ginger, and dried chilies, stirring constantly for 30 seconds until the aromatics release a fragrant scent without burning.

Return the seared chicken to the skillet along with the peanuts and pour the prepared sauce over the ingredients. Toss everything continuously for 1 to 2 minutes until the sauce bubbles, thickens, and glazes the chicken beautifully before serving over steamed jasmine rice.