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A delightful, spicy twist on the classic Kung Pao dish.
This Hunan kung pao recipe with chicken, shrimp, bell peppers, dried chile peppers, and Sichuan peppercorns tastes similar to what you get from a famous food chain! Serve over thick noodles.
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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 (Optional)
  • 1 tablespoon cornstarch
  • ½ cup vegetable oil, divided
  • 4 cloves garlic, minced
  • 16 dried red chile peppers, cut in half
  • 2 teaspoons Sichuan peppercorns (Optional)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ¼ 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 (Optional)

Directions

  • Step 1:
    Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
  • Step 2:
    Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.
  • Step 3:
    Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.
  • Step 4:
    Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.

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