Kung Pao Chicken 宫保鸡丁 - Chinese Recipe

Kung Pao Chicken 宫保鸡丁

🌍 Chinese, Sichuan Difficulty: ●●●○○

Ingredients

• 450g boneless chicken thigh (1cm dice)
• 80g roasted peanuts
• 10 dried red chilies (halved, seeds removed)
• 1 tbsp Sichuan peppercorns
• 4 cloves garlic (sliced)
• 1 tsp ginger (minced)
• 3 stalks green onion (2cm pieces)
• (Marinade) 1 tbsp soy sauce
• 1 tsp Shaoxing wine
• 1 tsp cornstarch
• 1 tsp sesame oil
• (Sauce) 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Chinkiang vinegar
• 1 tbsp sugar
• 1 tsp cornstarch
• 2 tbsp water
• 3 tbsp vegetable oil

Method

1. Mixing — Mix marinade; coat chicken. Rest 15 min.
2. Mixing — Mix sauce ingredients in bowl; set aside.
3. Heating — Heat wok to smoking. Add oil; fry dried chilies and Sichuan peppercorns 30 sec until fragrant.
4. Adding — Add chicken; stir-fry on high 3 min until cooked. Remove.
5. Adding — Add garlic, ginger, green onion; fry 30 sec.
6. Step 6 — Return chicken; add peanuts. Pour in sauce; toss 1 min until glossy.

Tags: boneless chicken thigh, roasted peanuts, red chilies, sichuan peppercorns, garlic · Source: Brittani's Almanac