Kung Pao Porter Chicken

Kung Pao Porter Chicken


For the chicken:

1 tablespoon cornstarch

2 tablespoons soy sauce

2 tablespoons Anchor Brewing Porter beer

1.5 lbs boneless, skinless, chicken thighs, cubed

1 teaspoon salt

For the sauce

3 tablespoons rice wine vinegar

2 tablespoons hoisin sauce

1/4 cup Anchor Brewing Porter beer

1 tablespoon balsamic vinegar

1 teaspoon Asian sesame oil (or sesame chili oil)

¼ teaspoon ginger grater with a microplane

For the stir fry:

1 tablespoon Asian sesame oil (or sesame chili oil)

1/4 cup chopped dried red chilies

1 large red bell pepper, diced (stem and seeds removed)

¼ cup thickly sliced green onions

2 large clove garlic, thinly sliced

½ cup shelled, roasted peanuts

rice for serving


1. Whisk together the cornstarch, soy sauce, and beer in a small bowl.

2. Sprinkle the chicken on all sides with salt, add to the marinade, toss to coat.

3. Whisk together the sauce ingredients in a small bowl, set aside.

4. Heat the sesame oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the dried chilies, cooking until fragrant, about 2 minutes. Add the bell peppers, stirring frequently until softened. Stir in the garlic.

5. Add the chicken and marinade, cooking for about 2 minutes.

6. Pour in the sauce, reduce heat to maintain a simmer. Cook until the sauce has thickened and the chicken is cooked through, about 10 minutes. Stir in the peanuts.

7. Add to a serving bowl, top with green onions.

8. serve over rice