Kung Pao Chicken

Updated at: Thu, 17 Aug 2023 08:04:45 GMT

Step 1

1. Cut boneless thighs into bite size pieces. Add to bowl.

Step 2

2. Also into same bowl add: 1/2 of your soy sauce, Cornstarch, Chinese rice wine, white pepper

Step 3

3. Mix chicken and added ingredients

Step 4

4. In separate bowl combine: Chinese black vinegar, remaining 2 Tbsp soy sauce, dark brown sugar, toasted sesame oil

Step 5

5. In a third bowl combine: 2 Tbsp vegetable oil, minced garlic & ginger

Step 6

6. Toast peanuts in 1 tsp vegetable oil until lightly browned and set aside in a bowl until later

Step 7

7. Add szechuan peppercorns to a spice grinder or mortar & pestle and grind coarsely

Step 8

8. Using same pan from your peanuts add 1 Tbsp vegetable oil along with ground szechuan peppercorns and arbol chiles. Allow to bloom for 1-2 minutes

Step 9

9. Add your garlic ginger mixture and stir for 30 seconds or until fragrant

Step 10

10. Add your chicken mixture and spread evenly in one layer. Increase heat to medium high, cover and cook for one minute

Step 11

11. After one minute stir and cover again for 1-2 minutes or until some color has developed

Step 12

12. Add your celery and cook until just softened or roughly 2-3 minutes uncovered

Step 13

13. Add your sauce mixture you made early and allow to reduce for 3-5 minutes

Step 14

14. To finish add chopped scallions and toasted peanuts.

Step 15

15. That's it serve as it is or with a side of white rice.

↑Support creators by visiting their site 😊

0 liked

0 disliked