Sichuan Kung Pao VegChicken (宫保素雞丁)

Kung Pao chicken has been my default safe choice when I am in an unknown Chinese restaurant. Pieces of chicken (or tofu) fried in Kung Pao sauce, served with chill and roasted garlic peanut. You cannot go wrong. Becoming non-meat eater did not stop me from trying alternatives. I have eaten Kung Pao tofu variations, but they weren’t quite like chicken. I was losing hope until we made some fake chicken at home, and made our own delicious vegetarian Kung Pao chicken!

Ingredients

Marinade:

  • 1 T water
  • 2 T soy sauce
  • 2 t cornstarch

Dry Ingredients:

  • ¼ t dried red pepper (or more if you like hot!)
  • ½ t ground Szechwan peppercorn

Fresh Ingredients:

  • 1 t ginger, minced
  • 6 sections of green onions, chopped
  • 2 large red bell peppers, chopped into roughly ½ x 1 inch slices

The Sauce:

  • 1 c water
  • 1 Knorr vegetarian bullion cube
  • ½ t brown sugar
  • 2 t white sugar
  • 1 t house sauce
  • 2 T cooking wine
  • 1 T black vinegar or rice vinegar
  • 2 T soy sauce
  • 1 T sesame oil
  • 1 t cornstarch
Instructions
Combine the Marinade ingredients together in a large bowl and mix until all items are dissolved.  Combine the Sauce ingredients together in a small bowl.Break the vegan chicken in small pieces (about 1.5″), and mix them in the Marinade mixture until coated evenly.Cut the dry red peppers into section, remove their seeds.In a hot wok with 3 Tablespoon oil, stir fry Dry Ingredients on low heat for 30 seconds; add in Fresh Ingredients and fry for another minute. Finally add in the vegan chicken pieces and The Sauce, and stir-fry over high heat until evenly mixed. Mix in the garlic peanuts before removing from heat.

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