Kou Fu Chicken
A classic Chinese stir-fried chicken dish, tender and juicy, coated in a rich sweet and savory sauce with a slight kick, making it utterly addictive.
Ingredients
16 items- Chicken breast 300g
- Green bell pepper 1
- Red bell pepper 1
- Onion 1/2
- Garlic 3 cloves
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- Sugar 1 tbsp
- Vinegar 1 tsp
- Chili sauce 1 tbsp
- Cornstarch 1 tbsp
- Salt to taste
- White sesame seeds 1 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Cut chicken breast into 1.5cm cubes. Mix with 1 tbsp cooking wine, 1/2 tsp salt and 1/2 tbsp cornstarch; marinate for 10 minutes to tenderize.
Cut bell peppers and onion into pieces; mince garlic and ginger. In a bowl, combine light soy sauce, dark soy sauce, sugar, vinegar, chili sauce, 1/2 tbsp cornstarch and 2 tbsp water; stir to make sauce.
Heat pan over medium heat, add 2 tbsp oil then turn to high. When oil is hot, add chicken pieces; stir-fry quickly until color changes, about 2 minutes. Remove and set aside.
Keep a little oil in pan, add minced garlic and ginger, stir-fry over high heat until fragrant, about 15 seconds.
Add bell peppers and onion, stir-fry over high heat for about 1 minute until slightly charred but still crisp.
Return chicken to pan, pour in sauce, stir-fry quickly over high heat for 30 seconds to coat everything evenly.
When sauce thickens and coats the ingredients, turn off heat. Adjust salt if needed.
Transfer to plate, sprinkle with white sesame seeds. Serve hot for tender chicken and rich sweet-spicy sauce.
Tips
Marinating with cornstarch makes chicken super tender; high heat fast stir-frying locks in juices; the final sauce should be thick enough to cling to each piece.
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