Kung Pao Chicken

Chinese · 30 min · Chicken · dairy-free, low-carb, high-protein

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Ingredients

• 500 g boneless chicken thigh, diced
• 1/2 cup roasted peanuts
• 8 dried red chilies
• 1 tsp Sichuan peppercorns
• 4, cut into pieces scallions
• 3 cloves, sliced garlic
• 2 tbsp light soy sauce
• 2 tbsp black rice vinegar
• 1 tbsp sugar
• 1 tbsp cornstarch
• 3 tbsp neutral oil

Method

1. Toss diced chicken with 1 tbsp soy sauce and the cornstarch and marinate 15 minutes.
2. Whisk remaining soy, vinegar, sugar, and 2 tbsp water into a sauce.
3. Sear the chicken in 2 tbsp oil over high heat for 4 minutes until golden, then remove.
4. Add remaining oil and fry the dried chilies and Sichuan peppercorns 30 seconds until fragrant.
5. Add garlic and scallions, return the chicken, and pour in the sauce, tossing until glossy, 2 minutes.
6. Fold in the peanuts off the heat so they stay crunchy.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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