Kung Pao Chicken
Stir-fried chicken with peanuts, dried chilies, and a sweet-savory glaze.
Meat
⚠ Contains: Gluten, Soy, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g chicken thigh, diced
- 1 tbsp soy sauce + 1 tsp cornstarch (marinade)
- 8 dried red chilies
- 1 tsp Sichuan peppercorns
- 3 cloves garlic, sliced
- 1 tbsp ginger, sliced
- 1/2 cup roasted peanuts
- 3 scallions, cut into segments
- 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp sugar, 1 tsp cornstarch (sauce)
- 3 tbsp oil
Steps
- Marinate chicken in soy sauce and cornstarch for 15 minutes.
- Mix sauce ingredients in a small bowl and set aside.
- Heat oil in a wok, fry dried chilies and Sichuan peppercorns until fragrant, don't burn.
- Add chicken, stir-fry until browned and cooked through.
- Add garlic and ginger, stir-fry 30 seconds.
- Pour in sauce, toss until glossy and thickened.
- Stir in peanuts and scallions, serve immediately.