Kung Pao Chicken - Better than TAKEOUT

Kung Pao Chicken - Better than TAKEOUT Save your money and make this instead at home and BETTER THAN TAKEOUT!🤌🏻 Ingredients: Chicken: * 500g of boneless/skinless chicken breast, cut into 1 inch cubes * 1 tbsp of Chinese Cooking Wine * 1 tbsp of soy sauce * 1 tsp of baking soda * 1 tsp of cornstarch * A pinch of salt and pepper Sauce: * 1/2 cup of chicken stock * 1 tbsp of soy sauce * 1 tbsp of rice vinegar * 1 tbsp of Chinese Cooking wine * 1 tsp of dark soy sauce * 1 tsp of sesame oil * 1 tbsp of sugar * 2 tsp of cornstarch Stir Fry: * 4 tbsp of cooking oil, divided * 5 cloves of garlic, minced * 1 tsp of ginger, minced * 10 dried chilies, cut into 2 cm pieces * 2 tsp of ground Sichuan peppercorns * 4 green onion, white and green parts, cut into 2 inch pieces * 1/3 cup of roasted/unsalted peanuts Steps: 1. Dice chicken into bite size pieces and marinate with shaoxing wine, soy sauce, baking soda, cornstarch, salt and pepper for 15 minutes. 2. For the sauce, combine all of the ingredients and set aside. 3. Heat 1 tbsp of oil in a pan and fry the peanuts for 1 minute or until golden brown. Set aside. 4. Then, heat another 3 tbsp of oil. Add the chicken and cook for 5 minutes. Set aside 5. In the same pan, fry the garlic, ginger and dried chilis for 20 seconds or until fragrant. 6. Add back the chicken, sauce, white part of onions and Sichuan powder. Cook for another minute until the sauce has thickened. 7. Add green onions and peanut. Give it a final mix for 30 seconds. 8. Serve with a bowl of rice and enjoy!

Great

% Daily Values based on a 2,000 calorie diet