Kung Pao Chicken, the Authentic Way (宫保鸡丁)
30 minServes 2
Cubed chicken thighs stir-fried with dried chillies, Sichuan pepper, and toasted peanuts in a sweet-sour-salty glaze.
| prepCut chicken into 2 cm cubes | ||||||
| 310 g boneless & skinless chicken thighs, cubed | Marinate chicken with cornstarch & water | Coat chicken with sesame oil | Stir-fry chicken 30 sec until fragrant | Add scallions, garlic & ginger, fry until cooked | Pour in sauce, stir until thickened | Stir in peanuts, serve with rice |
| 1 teaspoon cornstarch (for marinade) | ||||||
| 15 ml water (for marinade) | ||||||
| 1 teaspoon sesame oil | ||||||
| 50 g peanuts | Toast peanuts over low heat until lightly brown | |||||
| 1 teaspoon light soy sauce | Mix sauce ingredients | |||||
| 1 teaspoon dark soy sauce | ||||||
| 22 ml black rice vinegar | ||||||
| 1 teaspoon Shaoxing rice wine | ||||||
| 2 teaspoon sugar | ||||||
| 2 teaspoon cornstarch (for sauce) | ||||||
| 15 ml water (for sauce) | ||||||
| 30 ml neutral cooking oil | Heat wok, toast chillies & Sichuan pepper | |||||
| 10 dried chillies, halved & deseeded | ||||||
| 1 teaspoon whole Sichuan peppercorn | ||||||
| 6 stalks scallions, cut into chunks | ||||||
| 3 cloves garlic, sliced | ||||||
| 8 slices ginger | ||||||
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