Chinese Kung Pao Chicken 1770080254898 72z8

Ingredients

• 1 lb Chicken breast, cubed
• 0.5 cup Roasted unsalted peanuts
• 10 pieces Dried red chili peppers
• 1 tsp Sichuan peppercorns
• 2 tbsp Soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp Granulated sugar
• 2 tsp Cornstarch
• 1 tbsp Ginger, minced
• 3 cloves Garlic, minced
• 2 stalks Green onions, chopped
• 3 tbsp Vegetable oil

Instructions

1. 1

   Marinate the chicken cubes with one teaspoon of soy sauce and one teaspoon of cornstarch for 15 minutes.

2. 2

   In a small bowl, whisk together the remaining soy sauce, vinegar, sugar, and the rest of the cornstarch to create the sauce.

3. 3

   Heat vegetable oil in a wok over high heat until shimmering.

4. 4

   Add the dried chilies and Sichuan peppercorns, stir-frying briefly until fragrant and darkened.

5. 5

   Add the chicken to the wok and stir-fry until the exterior turns white and opaque.

6. 6

   Toss in the ginger, garlic, and the white parts of the green onions, cooking for another minute.

7. 7

   Pour the sauce mixture into the wok, stirring constantly until the sauce thickens and coats the chicken.

8. 8

   Stir in the roasted peanuts and the remaining green onion tops, then serve immediately over rice.