A little spicy, a little sweet, and a whole lot of tasty is what you get with Kung Pao chicken. This easy version allows you to enjoy a restaurant-quality meal at home. It features tender chicken marinated with baking soda for that perfect texture and includes peanuts and water chestnuts for an authentic flavor and crunch.
1: Cut the chicken breast into cubes and marinate with baking soda, cornstarch, Shaoxing wine, and soy sauce for 30 minutes.
2: In a bowl, mix light soy sauce, rice vinegar, Shaoxing wine, light brown sugar, hoisin sauce, cornstarch, and sesame oil to create the sauce.
3: Heat vegetable oil in a wok or frying pan over medium-high heat.
4: Stir fry the marinated chicken until cooked through.
5: Add the diced red and green bell peppers, peanuts, dried chili peppers, minced garlic, and minced ginger to the pan.
6: Pour the sauce over the chicken and vegetables, and stir to coat everything evenly.
7: Cook for an additional few minutes until everything is heated through.
