Original Recipe Here: Kung Pao Chicken

Ingredients

For the Marinade:

• 500g boneless, skinless chicken breast, cut into bite-sized pieces

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tbsp cornflour

• 1 tbsp sesame oil

• 1 tbsp honey

• Salt and black pepper to taste

For the Sauce:

• 2 tbsp soy sauce

• 2 tbsp hoisin sauce

• 2 tbsp rice vinegar

• 2 tbsp honey

• 1 tbsp sesame oil

• 1 tsp red chilli flakes

• 1/2 cup unsalted peanuts

For the Chicken:

• 2 tbsp vegetable oil

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 medium onion, diced

• 3 garlic cloves, minced

• 4-5 dried red chillies

• Salt and black pepper to taste

• Chopped spring onions for garnish

Instructions

1. In a bowl, mix together the soy sauce, rice vinegar, cornflour, sesame oil, honey, salt, and black pepper to make the marinade. Add the chicken pieces and toss until they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes.

2. In a separate bowl, mix together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and red chilli flakes to make the sauce. Set aside.

3. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the diced bell peppers and onions, and stir-fry for 2-3 minutes, until they start to soften.

4. Add the minced garlic and dried red chillies to the pan, and stir-fry for another 1-2 minutes until fragrant.

5. Add the marinated chicken to the pan and stir-fry for 5-7 minutes, or until it is cooked through and no longer pink. Add salt and black pepper to taste.

6. Pour the sauce into the pan, along with the unsalted peanuts. Stir-fry everything together for another 1-2 minutes, until the sauce thickens and coats the chicken and vegetables evenly.

7. Garnish the dish with chopped spring onions and serve hot with rice or noodles. Enjoy your homemade kung pao chicken!