Winey Hazelnut Kung Pao Chicken
A fusion Chinese dish with the spicy kick of Szechuan peppercorns and the nutty flavor of hazelnuts.
Ingredients
- ●1 pound Boneless, skinless chicken breasts
- ●2 tablespoons Winey Korean chili flakes (gochugaru)
- ●1/2 cup Hazelnuts
- ●2 tablespoons JJigae sauce
- ● Sliced scallions
- ● Sliced bell peppers
- ● Cooking oil
- ●1 tablespoon Soy sauce
- ●1 tablespoon Rice vinegar
- ●1 tablespoon Cornstarch
Instructions
- 1
Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-7 minutes. Remove from the wok and set aside.
- 3
Add another tablespoon of oil to the wok and stir-fry the sliced scallions and bell peppers for 2-3 minutes.
- 4
Add the Winey Korean chili flakes and stir-fry for 1 minute.
- 5
Add the JJigae sauce and soy sauce, and stir-fry for 1 minute.
- 6
Return the chicken to the wok and stir-fry for another 2-3 minutes.
- 7
In a small bowl, mix the cornstarch and rice vinegar. Add the mixture to the wok and stir-fry for 1-2 minutes.
- 8
Stir in the hazelnuts and cook for 1 minute.
- 9
Season with salt and pepper to taste.
- 10
Serve hot over rice.
- 11
Garnish with additional sliced scallions and hazelnuts if desired.