Saucepan@saucepan · Shared this recipeFollowChinese · dinnerKung Pao ChickenAn authentic Sichuan-style kung pao chicken with marinated chicken, roasted peanuts, and a tangy, sweet, and spicy sauce.total40 minprep30 mincook10 minservings4Original recipe on thewoksoflife.comKeep this recipeAdd a copy of Kung Pao Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 tsp vegetable oil1 cup raw peanuts ), (shelled, with or without the skin12 oz chicken breast ), (cut into 3/4-inch/2cm cubes1 tsp vegetable oil1 tsp cornstarch1 tsp shaoxing wine0.125 tsp salt1 pinch white pepper1 tbsp light soy sauce0.5 tsp dark soy sauce1 tbsp rice wine vinegar1 tsp sugar3 tbsp water1 tsp cornstarch3 tbsp oil3 clove garlic ), (smashed and sliced2 thin slices ginger ), (minced2 dried red chilies0.5 tsp Sichuan peppercorn powder6 scallions, (white portions only, cut into 3/4-inch/2cm piecesStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they’ll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they’re cooled completely. You can also skip this step and use already roasted shelled peanuts.2Step 2: Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.3Step 3: Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.4Step 4: Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.5Step 5: Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.6Step 6: Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it’s well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.7Step 7: Finally, add the peanuts. Give everything a final stir and serve.getsaucepan.com/r/5eed0604-1564-4483-9592-fe6afd924a02 · Original: https://thewoksoflife.com/kung-pao-chicken/
