Ingredients

• 500 g chicken breast, cut into cubes
• 3 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp cornstarch
• 2 tbsp sugar
• 3 tbsp oil
• 3 cloves garlic, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 5-6 dried chilies, whole
• 1 red bell pepper, diced
• 1 vegetable head (e.g., broccoli), cut into bite-sized pieces
• 75 g unsalted peanuts
• 4 spring onions (scallions), sliced

Kung Pao Chicken sauce

• 2 tbsp soy sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil

Method

1. Mix the chicken cubes with soy sauce, rice wine vinegar and cornstarch in a bowl. Let it marinate for 15 minutes.
2. Combine the ingredients for the Kung Pao Chicken sauce in a separate bowl, stirring until the sugar dissolves.
3. Heat the oil in a wok over high heat. Add the garlic and ginger, and stir-fry for one minute until fragrant.
4. Add the dried chilies and briefly stir-fry to release their flavor.
5. Add the marinated chicken cubes and stir-fry until golden and cooked through.
6. Push the chicken to the side of the wok, and add the red bell pepper and broccoli. Stir-fry for 2-3 minutes, until they are tender-crisp.
7. Pour the Kung Pao Chicken sauce over the ingredients and toss everything together so it is evenly coated.
8. Add the peanuts and spring onions, and stir-fry for another minute.
9. Remove the wok from the heat, plate the Kung Pao Chicken and serve immediately.

Vegetarian variation with tofu

For a vegetarian version of Kung Pao Chicken you can replace the chicken with 400 g firm tofu, cut into cubes. Fry the tofu pieces until golden, then follow the rest of the recipe as described. This will give you an equally delicious Kung Pao dish that satisfies both vegetarians and anyone who loves Chinese food.