Kung Pao Chicken is a classic Chinese dish that originated in the Sichuan province of China. It is known for its bold and spicy flavors, combining chicken with peanuts, vegetables, and a flavorful sauce. Here's a basic recipe for making Kung Pao Chicken:

Ingredients:

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon cornstarch

For Stir-Frying:

• 2 tablespoons vegetable oil
• 3-4 dried red chilies, halved and seeds removed (adjust to taste)
• 1/2 cup unsalted dry-roasted peanuts
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 bell pepper, diced
• 1/2 cup diced onion
• Green onions, chopped, for garnish

Instructions:

Marinate the Chicken:

• In a bowl, mix the chicken pieces with soy sauce, rice wine (or sherry), cornstarch, and vegetable oil. Let it marinate for at least 15-20 minutes.

Prepare the Sauce:

• In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, and cornstarch to make the sauce. Set aside.

Stir-Fry:

• Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
• Add the marinated chicken and stir-fry until it is cooked through and slightly browned. Remove the chicken from the wok and set it aside.

Fry Dried Red Chilies:

• In the same wok, add a bit more oil if needed. Fry the dried red chilies for a brief moment until they are fragrant, being careful not to burn them.

Add Aromatics and Vegetables:

• Add minced garlic and ginger to the wok, followed by diced bell pepper and onion. Stir-fry until the vegetables are slightly tender.

Combine Chicken, Sauce, and Peanuts:

• Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Add dry-roasted peanuts and toss everything together until well-coated and heated through.

Garnish and Serve:

• Garnish the Kung Pao Chicken with chopped green onions.
• Serve the dish hot over rice or noodles.