Thursday, October 8, 2020

Kung Pao Chicken

1 lb / 500g chicken thigh , cut into bite size pieces
SAUCE
2 tsp cornstarch
1 tbsp light soy sauce
1.5 tbsp dark soy sauce
2 tbsp Chinese black vinegar
1 tbsp Chinese cooking wine
3 tbsp sugar
1/2 tsp sesame oil1
1/3 cup water
STIR FRY
2 tbsp peanut oil
2 garlic cloves , minced
1 tsp ginger , finely chopped
6 - 10 dried chillies
3 green onions , cut into 1/2" pices, white parts separated
1.5 tsp ground sichuan peppercorns
3/4 cup whole peanuts (or 1/2 cup halved) , roasted unsalted

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