Saucepan@saucepan · Shared this recipeFollowChinese · dinnerKung Pao ChickenA quick and easy Chinese stir-fry with marinated chicken, a sweet-sour-savoury sauce, and the signature numbing heat of Sichuan pepper.total25 minprep15 mincook10 minservings4Original recipe on recipetineats.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 lb / 500g chicken thigh, , cut into bite size pieces2 tsp cornflour / cornstarch1 tbsp light soy sauce ), (Note 21.5 tbsp dark soy sauce ), (Note 32 tbsp Chinese black vinegar ), (Note 41 tbsp Chinese cooking wine ), (Note 53 tbsp sugar, , any0.5 tsp sesame oil0.333 cup water2 tbsp peanut oil ), (or other cooking oil2 garlic cloves, , minced1 tsp ginger, , finely chopped6 dried chillies, (adjust to taste, Note 7, cut into 2cm/ 3/4" pieces, most seeds discarded )3 green onions, , cut into 2cm/ 3/4" pieces, white parts separated from green1.5 tsp ground sichuan peppercorns ), , adjust to taste (Note 60.75 cup whole peanuts, or 1/2 cup halved, , roasted unsaltedStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small bowl, mix the cornflour and soy sauce until dissolved, then stir in the remaining Sauce ingredients except the water.2Step 2: Pour 1.5 tablespoons of the Sauce over the chicken, toss to coat, and set aside for 10–20 minutes.3Step 3: Add the water to the remaining Sauce.4Step 4: Heat oil in a wok over high heat. Add garlic, ginger, and chillies. Cook for 30 seconds or until fragrant.5Step 5: Add the chicken and cook until it turns white, then add the white parts of the green onions. Cook until the chicken is cooked through—about 2 minutes.6Step 6: Add the Sauce and Sichuan pepper. Bring to a simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.7Step 7: Just before the end, mix through the peanuts and green parts of the green onions. Check spiciness and add more Sichuan pepper if you can handle the heat.8Step 8: Serve immediately with rice, or with cauliflower rice for a low-carb, low-calorie option.getsaucepan.com/r/f140de85-c887-4993-83c3-5f9831d7f7ff · Original: https://www.recipetineats.com/kung-pao-chicken/
