Kung Pao Chicken

INGREDIENTS

  • 2 boneless skinless chicken breast
  • 2 teaspoon dark soy sauce
  • 2 teaspoon shaoxing wine
  • 2 teaspoon corn starch
  • 1/4 teaspoon white pepper
  • 1 teaspoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon sugar
  • 3 tablespoon chicken stock
  • 2 tablespoon cooking oil
  • 1 tablespoon Szechuan peppercorn, lightly ground
  • 10 to 15 dried chilies
  • 2 teaspoon chopped garlic
  • 2 teaspoon chopped ginger
  • 2 to 3 green onions, 1/2-inch pieces
  • 1/3 cup roasted peanuts

INSTRUCTIONS

  1. In a mixing bowl, combine all ingredients for chicken and marinate for 10 minutes.
  2. In another mixing bowl, combine all ingredients for sauce and set aside.
  3. Heat large skillet over high heat; add 1 tablespoon. cooking oil and marinated chicken. Cook about 5 to 7 minutes or until chicken is 3/4 way cooked. Remove from skillet and set aside.
  4. Add remaining 1 tablespoon. cooking oil into now-empty-skillet; Add Szechuan peppercorn, chili, garlic and ginger. Keep stirring and let in infuse for about 1 minute.
  5. Add cooked chicken back to skillet along with green onions and sauce we made earlier. Stir and cook for 1 minute. Stir in peanuts and remove from heat. Serve with warm bowl of cooked rice.

This article and recipe adapted from this site

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