Homemade Kung Pao Chicken with Peppers and Veggies

I’m going to tell you a secret. Though I am a chef by profession, I love takeouts. Specifically, Chinese food. Now before the elitist in you say sacrilege! hear me out first. I’m pale as tofu and I don’t have that much background when it comes to Asian cuisine. All of that change when I tried to order online and ask for house delivery. The food arrived but it seemed like a dish that was reheated many times. 

Anyway, I ended up going online, checked the ingredients, picked myself up from the couch and started to do my magic in the kitchen. And not to brag or anything, I gave myself a pat on the back after my first bite.

So here it is, one of the few Asian dishes that I am not afraid to share with you guys.

Your Ingredients

Sauce

2 tbsp of oyster sauce
1 tbsp of balsamic vinegar
1 tbsp of soy sauce
1 tbsp of brown sugar
1 tsp of toasted sesame oil
1 tsp of crushed red pepper flakes
¼ tsp of ground ginger
1 minced clove garlic
1 tsp of cornstarch
2 tbsp of water

Chicken

1 large boneless skinless chicken breast
1 large egg
2 tbsp of cornstarch
A pinch of black pepper
2 tbsp of vegetable oil (for frying)

Vegetables

How to make your Homemade Kung Pao Chicken with Peppers and Veggies

Get a large bowl and throw all the sauce ingredients into it. Mix well and set aside.

Now get your red bell peppers and chop them into ½ inch bits. Also slice your green onions and chop the peanuts.

Now get a large bowl and whisk the egg, while adding the 2 tbsp of cornstarch plus a pinch of pepper. Whisk until the mixture becomes smooth.

Now go cut your chicken breasts into ½ pieces and coat them with the egg mixture you just made.

Using a large skillet, heat your vegetable oil over medium heat until it becomes hot. Make sure that it is hot, but not to the point where it is smoking, as this will affect the taste of the dish.

To test if your oil is hot, drop a bit of your egg mixture into it. If the egg mixture puffs up furiously, then it is ready.

Now throw in the egg coated chicken breasts on the skillet and cook till it becomes golden brown on each sides. This will only take a few minutes.

Once cooked, remove the chicken from the skillet.

Now get your frozen broccoli florets, throw them into the skillet, and cook for a few minutes until it starts to green up again.

Throw in the bell peppers and cook for another 2 minutes.

Get your chicken and throw it back into the skillet along with the sauce you set aside earlier. Stir the entire dish ‘til everything is coated by the sauce.

Continue to cook over medium heat until the entire dish has been coated by the sauce.

Before serving, give the dish a good sprinkling of chopped peanuts and green onions.

Serve hot with rice.