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
- 300g (or 11oz) vegan chicken
- ½ c garlic peanut
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.
