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Spicy Hunan Kung Pao

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner Chinese
Spicy Hunan Kung Pao
Ingredients
  • 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 20 peeled and deveined large shrimp (21 to 30 per pound)
  • 4 teaspoons soy sauce
  • 4 teaspoons rice wine
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 1/2 cup vegetable oil, divided
  • 4 cloves garlic, minced
  • 16 dried red chile peppers, cut in half
  • 2 teaspoons Sichuan peppercorns
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/4 cup dark soy sauce
  • 2 tablespoons rice wine
  • 2 teaspoons white sugar
  • 1 cup salted peanuts
  • 4 green onions, cut into 3 inch lengths
  • 2 dashes sesame oil, or to taste
Instructions
1
Combine the chicken and shrimp in a bowl, adding 4 teaspoons of soy sauce, 4 teaspoons of rice wine, and 2 teaspoons of sesame oil. Sprinkle the mixture with cornstarch and thoroughly blend until it's evenly distributed. Allow the ingredients to sit together for 25 minutes, allowing them to absorb the flavors.
2
Heat half of the vegetable oil in a large skillet over extremely high heat. Introduce the chicken mixture into the skillet and cook until the exterior is white and the interior remains slightly pink, taking approximately 5 minutes. Remove the chicken mixture from the skillet and thoroughly clean it with a paper towel.
3
Heat the remaining vegetable oil over extremely high heat. Add minced garlic and cook for just a few seconds, allowing it to start browning. Introduce dried chiles and Sichuan peppercorns into the skillet, cooking and stirring for a few seconds until they begin to darken.
4
Add sliced red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and sugar to the skillet. Bring the mixture to a rolling boil, stirring in the chicken mixture. Continue cooking until the peppers are nearly tender and the chicken is no longer pink in the center, adding an additional 5 minutes to the cooking time. Stir in peanuts and green onion until they become limp, then add a few drops of sesame oil to serve.