Kung Pao Chicken

Ingredients

Igredients: - 300 g Chicken breasts For the marinade: - 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine: https://amzn.to/2RW4KWG] - 1 tsp of dark soy sauce [Kimlan Dark Soy Sauce: https://amzn.to/2SsH3pj] - 2 tsp of cornstarch - 1/2 tsp of white pepper [Amazon Link: https://amzn.to/2C9Mp3H] - 1/4 tsp of salt - 1/4 tsp of baking soda (not baking powder, sorry for the mistake in the video) For the sauce: - 1 tbsp of light soy sauce - 1 tbsp of black vinegar - 2 tsp of white sugar - 1 tsp of corn starch - 1 tsp of white pepper - 1/4 cup of water or chicken stock - 1/2 tsp of salt Other ingredients: - 1 cup of dry chili pepper [Amazon Link: https://amzn.to/2QVabbw] - 1 tbsp of Sichuan peppercorns (toasted and ground) [Amazon Link: https://amzn.to/2QQzhbA] - 1/2 cup of peanuts (toasted) - 1 cup of green onion (cut into half inch pieces) - 1/4 cup of minced garlic, it is about 8 cloves - 2 tbsp of minced ginger

Method

How to cook it: - Marinate the chicken for 30 minutes - During this time make the sauce - Add 2 tbsp of vegetable oil in the wok. Turn the heat to maximum. - Cook the chicken for 2 minutes, it should be about 70% done. Set it aside. - Add 2 tbsp of oil, and the garlic, ginger, dry chilies Sichuan peppercorn. Cook it on high heat for 1 minute until fragrant. - Add in the sauce we made before. Stir it well. When it comes to a boil, the sauce will start getting thick. You can add your chicken, cook it for 2 minutes. - Add the green onion and the peanuts. Combine well. Turn off the heat. Put it on the plate to serve!