Kung Pao Chicken | 宫保鸡丁

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Simply slice chicken thigh meat into small cube pieces. Marinate sliced chicken with cooking wine, salt, dark soy sauce, black pepper and potato starch to mix, and then coat it with a layer of oil, let it sit for a few minutes.

Step 2

Prepare and dice some garlic and ginger, slice green onion. Cut some dried red chili for later. Slice carrot and cumber into small cubes.

Step 3

Make Kung Pao chicken sauce with cooking wine, dark soy sauce, light soy sauce, dark vinegar, black pepper, chicken powder, potato/corn starch, and sugar, mix it well.

Step 4

Heat up some cooking oil in a skillet to slowly roast or deep fry raw peanuts on low heat until they become golden brown and crispy. Deep fry marinated chicken and sliced carrot & cucumber until they turn golden brown, remove from heat.

Step 5

Add some cooking oil in a pan and put in diced garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns(optional) to stir fry on medium heat for 1 minute.

Step 6

Further add in pre cooked chicken and vegetables in the pan to mix. Finally, pour Kung Pao chicken sauce in the chicken to mix until it begins to thicken slightly.

Step 7

To garnish, simply add in green onion and roasted peanuts. Toss well and serve immediately with steamed/cooked rice.

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