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.
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.
In a wok, add some oil. To this add some deseeded red chillies and Sichuan peppercorns and saute it for 20 secs.
Add marinated chicken and saute until it's cooked well.
Add garlic and ginger and saute it for a minute. To this add the spring onions and saute them for 10 seconds.
Now add the Kung pao sauce and give it all a good mix. Add the deep-fried peanuts and mix them well.
Lastly, add the greens of the springs onions and give it a toss.
Kung Pao Chicken is now ready to be served.
Ingredients
Directions
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.
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.
In a wok, add some oil. To this add some deseeded red chillies and Sichuan peppercorns and saute it for 20 secs.
Add marinated chicken and saute until it's cooked well.
Add garlic and ginger and saute it for a minute. To this add the spring onions and saute them for 10 seconds.
Now add the Kung pao sauce and give it all a good mix. Add the deep-fried peanuts and mix them well.
Lastly, add the greens of the springs onions and give it a toss.
Kung Pao Chicken is now ready to be served.