From redhousespice.com

Kung Pao Chicken, the Authentic Way

2 servings · 10 min prep · 6 min cook

Ingredients

For the chicken

• 11 oz boneless and skinless chicken thighs
• 1 tsp cornstarch
• 1 tbsp water
• 1 tsp sesame oil

For the peanuts

• 1/3 cup peanuts

For the sauce

• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1.5 tbsp black rice vinegar
• 1 tsp Shaoxing rice wine
• 2 tsp sugar
• 2 tsp cornstarch
• 1 tbsp water

For cooking

• 2 tbsp neutral cooking oil
• 10 dried chillies, halved and deseeded
• 1 tsp whole Sichuan peppercorn
• 6 stalks scallions, cut into chunks
• 3 cloves garlic, sliced
• 8 slices ginger

Steps

1. Cut the chicken into small cubes (about 2 cm) then put into a bowl.
2. Add 1 tsp cornstarch and 1 tbsp water. Mix until no more liquid can be seen.
3. Add 1 tsp sesame oil. Stir to coat the chicken evenly. Set aside.
4. Put ⅓ cup peanuts into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts.

   5 min

5. Remove from the heat when lightly brown. Transfer to a plate to cool.
6. Add all the ingredients for the sauce to a bowl. Mix well then set aside.
7. Heat a wok over high heat. Pour in 2 tbsp oil then add 10 dried chillies and 1 tsp Sichuan pepper.
8. As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.

   30 seconds

9. Add 6 stalks scallions, 3 cloves garlic and 8 slices ginger. Continue frying until the chicken completely loses its pink colour. Do not overcook. You can test it is done by cutting one piece open with the spatula.

   2 min

10. Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.

    1 min

11. Stir in the toasted ⅓ cup peanuts. Dish out then serve immediately with plain rice.

Nutrition

Per serving

kcal

526

protein

39 g

carbs

18 g

fat

35 g

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