Kung Pao Chicken

Pack a punch for lunch today with this classic Chinese dish that’s as fun to prepare as it is to pronounce! The spice brought by the dried chilies is countered well with the crunchy peanuts mixed in. Kung POW! 👊

Ingredients:

• 2 lb chicken breast or chicken thigh, sliced thinly
• 1 tsp szechuan pepper
• 1/4 cup dried red chili
• 1 tbsp garlic, grated
• 1 tbsp ginger, grated
• 1/4 cup minced chestnut, optional
• 1 stalk of celery
• 1/2 cup red bellpepper, chopped
• 3 stalks green onion
• 1/2 cup roasted peanuts

For the marinade:

• 1 tbsp soy sauce
• 1 tbsp black vinegar
• 2 tsp Shaoxing cooking wine

For the batter:

• 2 eggwhites
• 2 tbsp cornstarch

For the sauce:

• 2 tbsp black vinegar
• 1 tbsp shaoxing cooking wine
• 1 tbsp soy sauce
• 2 tsp dark soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1/4 cup water

Directions:

1. In a bowl, add the soy sauce, black vinegar, and shaoxing wine. Add the chicken and marinate for 2 hours in the fridge.
2. In a small bowl, beat the egg whites and cornstarch. Add the chicken and mix thoroughly.
3. Deep fry for approximately 5 minutes. Set aside.
4. In a saute pan or wok, add the oil and peanuts and saute until toasted. Remove the peanut and set aside.
5. Add the dried chili and szechuan peppercorns. Cook until its aromatic.
6. Add the ginger and garlic and cook for a few minutes.
7. Add the chicken, celery, bell pepper, and chestnuts. Cook for five more minutes.
8. In a bowl, mix all the ingredients for the sauce: black vinegar, soy sauce, brown sugar, cornstarch and water. Pour the sauce in the chicken and stir.
9. Add the peanut and stir until combine.
10. Add the scallion and serve. Enjoy!

Note:

You can skip frying the chicken. Just make sure you cook the chicken thoroughly before adding the vegetables.

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