Kung Pao Chicken
Directions
- 1Cut chicken thighs into bite-sized pieces.
- 2Marinate the chicken with soy sauce.
- 3Add Shaoxing wine to the chicken.
- 4Add salt to the chicken.
- 5Add white pepper to the chicken.
- 6Add egg white to the chicken.
- 7Add cornstarch to the chicken.
- 8Mix the chicken and marinade ingredients.
- 9Mince the garlic.
- 10Slice the ginger.
- 11Slice the scallions.
- 12Combine sugar with Chinese black vinegar.
- 13Add light and dark soy sauce.
- 14Add cornstarch to the sauce mixture.
- 15Add a little water or chicken stock to the sauce.
- 16Shallow fry the marinated chicken in a wok for a few minutes on each side until golden brown.
- 17Remove the chicken and the majority of the oil from the wok.
- 18Sauté dried chilies with ginger, scallion, and garlic.
- 19Once aromatic, add some roasted peanuts to the wok.
- 20Add the cooked chicken to the wok.
- 21Pour the sauce over the chicken and stir-fry until fully coated and glossy.
- 22Finish with a little sesame oil.
- 23Serve with a hot bowl of rice.
Ingredients
- 1 lbs chicken thigh
- 6 dried Tianjin chilies
- 4 scallions
- 5 cloves garlic
- 0.5 inch ginger
- 0.33 cup roasted peanuts
- 0.5 cup neutral oil
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- 0.5 tsp salt
- 0.25 tsp white pepper
- 1 egg white
- 2 tbsp cornstarch
- 2 tbsp sugar
- 2 tbsp Chinese black vinegar
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp cornstarch
- 2 tbsp water or chicken stock
Equipment
wokknifebowltongsstrainerspoon
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