Dad’s Kung Pao Recipe

When my parents used to own their own restaurants this is how my Dad would make Kung Pao Chicken so you know that this is just as good as take out! 🥡🥢

For more in this recipe visit blackstoneproducts.com 🧡

➡️ Recipe: Kung Pao Chicken

Serves 4-6

1 medium onion, large diced
1 red bell pepper, large diced
1 green bell pepper, large diced
3 celery stalks, large diced
8oz can whole water chestnuts, sliced thin

1 lb boneless chicken thigh, 1/4 inch strips
2 tbsp shao xing cooking wine
2 tbsp oyster sauce
1 1/2 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tbsp sugar
1/2 tbsp chicken bouillon
1/2 tbsp oil
1 tsp baking soda
1/4 tsp white pepper powder
1 tbsp sambal chili paste
1 tbsp distilled vinegar
12-15 dried whole chili peppers
1/2 cup roasted unsalted peanuts

Cooking oil, add needed

1. Slice boneless chicken thigh into 1/4 inch strips. Add cooking wine, oyster sauce, dark soy sauce, soy sauce, cornstarch, sugar, chicken bouillon, oil, baking soda and white pepper. Mix well and marinate for 15-20 mins.
2. On a hot and oiled Blackstone Griddle, cook chicken throughly. Set aside.
3. To the other side of the griddle, stir fry onions, red and green bell peppers, celery stalk, and water chestnuts for 2 minutes on high heat. I usually like the veggies to be slightly under cooked and have a nice bite to them. Add chili paste, vinegar, dried chili peppers and peanuts.
4. Combine the chicken with the vegetables and cook for another 2-3 minutes. Serve and enjoy over rice or noodles!