Kung Pao Chicken Gong Bao Ji Ding 1771045978919 36a1

Ingredients

• 1 lb Chicken breast or thigh, cubed
• 0.5 cup Roasted unsalted peanuts
• 10 pieces Dried red chilies, deseeded
• 1 tsp Sichuan peppercorns
• 2 tbsp Soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp Granulated sugar
• 2 tsp Cornstarch
• 3 cloves Minced garlic
• 1 tbsp Minced ginger
• 3 stalks Scallions, white and green parts separated
• 3 tbsp Vegetable oil

Instructions

1. 1

   Marinate the cubed chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch for 15 minutes.

2. 2

   In a small bowl, whisk together the remaining soy sauce, black vinegar, sugar, and the rest of the cornstarch to create the sauce.

3. 3

   Heat oil in a wok over high heat until shimmering.

4. 4

   Add the dried chilies and Sichuan peppercorns, stir-frying briefly until they become fragrant and darken slightly.

5. 5

   Add the chicken to the wok and stir-fry until the pieces are opaque and browned on the edges.

6. 6

   Toss in the garlic, ginger, and the white parts of the scallions, stir-frying for another 30 seconds.

7. 7

   Pour the sauce mixture into the wok, stirring constantly until the sauce thickens and coats the chicken evenly.

8. 8

   Stir in the peanuts and the green parts of the scallions, then serve immediately over steamed rice.