A flavorful and spicy twist on the classic Kung Pao Chicken, perfect for a quick and satisfying meal.
Combine the cornstarch, rice wine, and light soy sauce in a mixing bowl. Add the chicken pieces and mix well to coat. Let it marinate for 15 minutes.
Marinating the chicken enhances its flavor and tenderness.
Heat a skillet over medium-high heat and add a tablespoon of oil. Cook the marinated chicken until browned on all sides. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, add a bit more oil and sauté the garlic, ginger, and dried red chili until fragrant.
Stir constantly to prevent burning the garlic.
Mix the sauce ingredients in a bowl: rice wine, dark soy sauce, cornstarch, sugar, water, and rice vinegar. Pour this mixture into the skillet.
Whisk the sauce ingredients well to avoid lumps.
Return the chicken to the skillet and stir to coat with the sauce. Cook until the sauce thickens.
Simmer gently to allow the flavors to meld.
Add the roasted peanuts and chopped green onions to the skillet. Stir and cook for another minute.
Add the peanuts and green onions just before serving to maintain their crunch and freshness.
Serve the dish hot with steamed rice or noodles. Enjoy your Spicy Kung Pao Chicken Delight!
Garnish with extra green onions for a fresh touch.
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