Kung Pao Chicken

CategoryDifficultyBeginner
Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Chicken Marination
 3 Chicken Thighs, cut bite sized
 1 tbsp Dark Soy Sauce
 Salt
 ½ tbsp Chinese Shaoxing wine
 1 tbsp Corn starch
 1 tbsp Water
Kung Pao Sauce
 1 tbsp Sugar
 1 tbsp Sweet Black Rice Vinegar
 1 tbsp Dark Soy Sauce
 1 tbsp Chinese Shaoxing wine
 1 tbsp Corn Starch
 1 tbsp Water
 2 tbsp Chicken Broth
Stir fry
 4 tsp Oil
 1 inch Ginger, julienned
 5 Garlic,slices
 5 Dried Red Long Chilies, Deseeded
 1 tbsp Sichuan Peppercorns
 4 Spring Onion
  cup Spring Onion Greens
 ¼ cup Dee Fried Peanuts
Chicken Marination
1

IN a bowl, add Bite-sized cut chicken pieces and marinate them with Salt, Dark soy sauce, Chinese Shaoxing wine, and a mix of cornstarch and water. Give them all a good mix and set it aside for later.

Kung Pao Sauce
2

In a bowl, add Sugar, sweet black rice vinegar, dark soy sauce, Chinese Shaoxing wine, chicken broth, and a mix of cornstarch and water. Give them all a good mix and set it aside.

Stir Fry
3

In a wok, add some oil. To this add some deseeded red chillies and Sichuan peppercorns and saute it for 20 secs.

4

Add marinated chicken and saute until it's cooked well.

5

Add garlic and ginger and saute it for a minute. To this add the spring onions and saute them for 10 seconds.

6

Now add the Kung pao sauce and give it all a good mix. Add the deep-fried peanuts and mix them well.

7

Lastly, add the greens of the springs onions and give it a toss.

8

Kung Pao Chicken is now ready to be served.

Ingredients

Chicken Marination
 3 Chicken Thighs, cut bite sized
 1 tbsp Dark Soy Sauce
 Salt
 ½ tbsp Chinese Shaoxing wine
 1 tbsp Corn starch
 1 tbsp Water
Kung Pao Sauce
 1 tbsp Sugar
 1 tbsp Sweet Black Rice Vinegar
 1 tbsp Dark Soy Sauce
 1 tbsp Chinese Shaoxing wine
 1 tbsp Corn Starch
 1 tbsp Water
 2 tbsp Chicken Broth
Stir fry
 4 tsp Oil
 1 inch Ginger, julienned
 5 Garlic,slices
 5 Dried Red Long Chilies, Deseeded
 1 tbsp Sichuan Peppercorns
 4 Spring Onion
  cup Spring Onion Greens
 ¼ cup Dee Fried Peanuts

Directions

Chicken Marination
1

IN a bowl, add Bite-sized cut chicken pieces and marinate them with Salt, Dark soy sauce, Chinese Shaoxing wine, and a mix of cornstarch and water. Give them all a good mix and set it aside for later.

Kung Pao Sauce
2

In a bowl, add Sugar, sweet black rice vinegar, dark soy sauce, Chinese Shaoxing wine, chicken broth, and a mix of cornstarch and water. Give them all a good mix and set it aside.

Stir Fry
3

In a wok, add some oil. To this add some deseeded red chillies and Sichuan peppercorns and saute it for 20 secs.

4

Add marinated chicken and saute until it's cooked well.

5

Add garlic and ginger and saute it for a minute. To this add the spring onions and saute them for 10 seconds.

6

Now add the Kung pao sauce and give it all a good mix. Add the deep-fried peanuts and mix them well.

7

Lastly, add the greens of the springs onions and give it a toss.

8

Kung Pao Chicken is now ready to be served.

Notes

Kung Pao Chicken
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