Kung Pao Chicken
Marinade
Ingredients
2 tsps
Soy sauce
2 tsps
Cornstarch
2 tsps
Chinese rice wine
(shaoxing wine)
¼ tsp
Ground white pepper
1 lb
Boneless skinless chicken
(cubed)
Instructions
1
Mix and marinate the chicken for 10 minutes.
Ingredients
2 Tbsps
Oil
1 Tbsp
Szechuan peppercorns
(crushed)
10
Dry red chilies
2 tsps
Garlic
(finely chopped)
2 tsps
Ginger
(finely chopped)
3
Green onions
(green part, cut in ½ inch pieces)
⅓ cup
Dry roasted unsalted peanuts
Instructions
1
In a wok, heat 1 tbsp oil on high heat.
2
Add chicken and cook until no longer pink (about 7 minutes).
3
Empty into a bowl.
4
In the same wok, heat the remaining 1 tbsp oil on high.
5
Add peppercorns, chilies, garlic and ginger.
6
Stir for one minute then add the chicken, stir.
7
Mix the prepared sauce and green onions into the chicken.
8
Cook for a couple of minutes then add the peanuts.
9
Stir for a minute and remove from heat.
Sauce
Ingredients
1 tsp
Soy sauce
1 Tbsp
Hoisin sauce
1 Tbsp
Balsamic vinegar
1 Tbsp
Sugar
1 tsp
Sesame oil
3 Tbsps
Chicken stock or water
Instructions
1
Whisk together and set aside.