Kung Pao Chicken
INGREDIENTS
- 1 Pound Chicken Thigh or Breast (Skinless, Boneless),
- 3 tablespoons roasted peanuts/cashew nuts,
- 4-6 dried red chilies, cut into halves,
- 3 tablespoons oil,
- peeled fresh ginger cut into slices,
- 3 cloves garlic, sliced diagonally,
- 1 stalk green Chinese onion/scallion/leek, white part only, cut into thick rings.
Description
MARINADE: Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients below for 10 minutes,
- 1 tablespoon potato starch/ sweet potato starch
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese Shaoxing rice wine/cooking wine(optional)
- 1 teaspoon sesame oil
SAUCE: Mix the sauce ingredients in a small bowl and set aside,
- 1 1/2 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon potato starch/ sweet potato starch
INSTRUCTIONS
- Heat up a wok with 2 tablespoons of oil until it’s fully heated.
- Adding in the dried red chilies. Stir fry it until aromatic and smell spicy,
- Add in the ginger and garlic slices and do a quick stir,
- Then add in the chicken meat. Do a few quick stirs,
- Adding in the scallions, stir to combine well with the chicken.
- Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
- Adding in the roasted peanuts, dish out and serve immediately with steamed rice.
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