Kung Pao Chicken
Directions
- 1Cut the chicken into bite-sized pieces.
- 2Add oyster sauce to the chicken.
- 3Add soy sauce to the chicken.
- 4Add Chinese cooking wine to the chicken.
- 5Add egg white to the chicken.
- 6Add cornstarch to the chicken.
- 7Mix the chicken and set aside for 20 minutes.
- 8Cut 5 cloves of garlic.
- 9Cut a bunch of green onion into 2-inch pieces.
- 10Slice some ginger.
- 11Chop 1/4 cup of dried chili.
- 12Add black vinegar to a bowl.
- 13Add oyster sauce to the bowl.
- 14Add sugar to the bowl.
- 15Add dark soy sauce to the bowl.
- 16Add 1 teaspoon of grounded Sichuan pepper.
- 17Add 2 teaspoons of cornstarch.
- 18Mix the sauce ingredients together.
- 19Heat a generous amount of oil in a pan over medium-high heat.
- 20Add the chicken to the hot pan.
- 21Let the chicken sit for 30 seconds to a minute.
- 22Sauté the chicken for 2 to 3 minutes.
- 23Add the white parts of the green onion, ginger, and garlic to the pan.
- 24Sauté together for 1 to 2 minutes or until fragrant.
- 25Add dried chili to the pan.
- 26Add 1 teaspoon of grounded Sichuan peppercorns.
- 27Sauté together for 30 seconds.
- 28Add the sauce to the pan.
- 29Sauté together for 2 to 3 minutes.
- 30Add 1/4 cup of toasted peanuts to the pan.
- 31Add all the green onion to the pan.
- 32Sauté together on high heat for 30 seconds.
Ingredients
- 1.5 pounds chicken breast
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 tablespoons Chinese cooking wine
- 1 egg white
- 1.5 tablespoons cornstarch
- 5 cloves of garlic
- 1 bunch green onion
- ginger
- 0.25 cup dried chili
- 2 tablespoons black vinegar
- 2 tablespoons oyster sauce
- 0.5 tablespoon sugar
- 1 tablespoon dark soy sauce
- 1 teaspoon grounded peppercorn
- 2 teaspoons cornstarch
- oil
- 0.25 cup toasted peanuts
Equipment
knifecutting boardbowlpanspatula
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