Kung Pao Chicken

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Kung Pao Chicken

1.0

Ingredients

14oz chicken thighs

1 tbls soy sauce

1 tbls Shaoxing wine

¼ tsp salt

1 tsp sugar

2 tbls water

1 tsp black vinegar

1 tsp chopped garlic

2 tsp sliced scallions

2 dried whole Sichuan chiles, chopped

1 tbls - ⅓ cornstarch to water mixture

½ cup peanuts

1 tsp Sichuan oil

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Marinade

1 tbsp Shaoxing wine

1 tsp rice wine vinegar

2 tsp light soy sauce

1 tsp white sugar

1 egg white

½ tsp cornstarch

2 tsp water

1 pinch salt

1 pinch pepper

2 tsp vegetable oil

Select all

Cut Chicken into approximately ½ inch pieces
Mix the Marinade with all the ingredients, and place cut chicken to marinate for at least 20 minutes
Drain the chicken and fry in a little oil until just cooked
Mix the soy sauce, Shaoxing wine, salt, sugar, water and black vinegar from the ingredients in a bowl
In a frying pan over medium-high heat, heat a little oil and brown the chopped garlic, half the scallion, and the dried chiles. Add the chicken and stir for 30 seconds. Pour in the soy sauce mixture and then stir in the cornstarch and water and mix until each piece of chicken is coated.
Add the peanuts, remaining scallion and Sichuan pepper oil, stir one last time and serve immediately.

Course

Diets...