Recipe for Kungpao Chicken

Step 1 : Marinate the Chicken:

In a bowl, mix the chicken cubes with salt, pepper, soy sauce, cornstarch, water, and 2 tablespoons of neutral oil. Let it marinate for about 30 minutes.

Step 2 : Fry the Peanuts

Heat 4-5 tablespoons of neutral oil in a pan. Add the peanuts and fry them until they turn golden brown. Remove them from the oil and let them cool. They will become crisp as they cool.

Step 3 : Prepare the Kung Pao Sauce:

In a small bowl, combine soy sauce, vinegar, and sugar. Adjust the quantities to your taste.

Step 4 : Stir-Fry :

Heat 4-5 tablespoons of neutral oil in a wok or a large skillet over high heat.

Add minced ginger, minced garlic, and sliced leek (white part) and stir-fry for about 1 minute.

Step 5 : Cook the chicken:

Add the marinated chicken to the wok and stir-fry until it starts to brown and cook through, about 5-6 minutes.

Step 6 : Add Vegetables:

Add the diced chayote (Christophine) and carrot to the wok and stir-fry for an additional 10 minutes, or until the vegetables are tender and the chicken is fully cooked.

Step 7 : Combine with Kung Pao Sauce:

Pour the prepared Kung Pao sauce over the chicken and vegetables. Stir well and let it cook for an additional 2 minutes to allow the sauce to thicken.

Step 8 : Add Peanuts:

Mix in the fried peanuts and stir to combine.

Serve:

Transfer the Kung Pao Chicken to a serving dish. You can garnish it with additional sliced leeks for added flavor.

Enjoy your homemade Gongbao Jiding (Kung Pao Chicken)! This version is milder and suitable for those who prefer a less spicy dish.