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Kung Pao Chicken Recipe

Ingredients

How to make it

  • Make the Marinade:
  • In a small bowl, combine the potato flour or cornstarch and soy sauce, rice wine and water, mixing constantly with a fork.
  • Add the chicken and stir to evenly coat the chicken.
  • Let it stand at room temperature while you make the sauce
  • Make the sauce:
  • In a small bowl, combine the sauce ingredients.
  • Make the Chicken:
  • Add the peanut oil to the wok and place it over high heat.
  • When the oil is hot but not yet smoking, add the chilies and Sichuan peppercorns and stir-fry briefly until crisp and the oil is spicy and fragrant.
  • Whatever you do, be mindful not to burn the chilies and peppercorns.
  • You can remove the wok from the heat if necessary to prevent overheating.
  • Plop in the chicken pieces and cook, stirring constantly.
  • As soon as the chicken cubes have separated, add the ginger, garlic, and green onions and continue to stir-fry for a few minutes until everything is fragrant and the chicken is cooked through.
  • Stir the sauce and then carefully swirl it into the wok, continuing to stir and toss.
  • As soon as the sauce is warmed through and becomes thick and shiny, add the peanuts, stir to combine, and serve.

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The Cook

chuckieb Ottawa, CA

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