Kung Pao Chicken
Directions
- 1Dice skinless boneless chicken thighs.
- 2Marinate with water, cornstarch, regular soy sauce, baking soda, and neutral oil for 15 minutes.
- 3Combine sugar, water, regular soy sauce, oyster sauce, rice vinegar, dark soy sauce, cornstarch, ground sichuan peppercorn, garlic, and ginger.
- 4Heat neutral oil in a large pan on medium-high heat.
- 5Fry chicken until cooked and golden.
- 6Remove chicken and set aside, leaving the oil in the pan.
- 7Stir-fry dried red chilis, green onions, and roasted peanuts.
- 8Cook bell peppers for 30 seconds.
- 9Add chicken and sauce.
- 10Mix and enjoy.
Ingredients
- skinless boneless chicken thighs
- water
- cornstarch
- regular soy sauce
- baking soda
- neutral oil
- sugar
- water
- regular soy sauce
- oyster sauce
- rice vinegar
- dark soy sauce
- cornstarch
- ground sichuan peppercorn
- garlic
- ginger
- dried red chilis
- green onions
- roasted peanuts
- bell peppers
Equipment
knifecutting boardbowlmeasuring cuppan
Tips
- Great for meal prep or family dinners