Kung Pao Chicken for Two
Why This Recipe Works
Tired of dull, gloppy restaurant renditions of the restaurant classic, we set out to develop a kung pao recipe of our own. We stir-fried marinated chicken, then added small whole red chiles and peanuts. The chiles gave our dish some fire, and toasting the peanuts deepened their flavor. Finding other vegetables to be superfluous, we added diced red pepper. For a potently flavored, syrupy sauce for our kung pao recipe, we used a mixture of chicken broth, black rice vinegar, Asian sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch.