Kung Pao Chicken
Full recipe at bitesofberi.com
Utensils needed:
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon Shaoxing wine
- 1/2 tablespoon vegetable oil
- 1 teaspoon cornstarch
- white pepper (to taste)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 3/4 tablespoon Chinese black vinegar
- 2 tablespoons honey
- ⅓ cup chicken broth or water
- 1 1/2 teaspoon cornstarch
- 2 tablespoons vegetable oil (more as needed)
- 1/2 cup peanuts (with or without skin)
- 1/2 red bell pepper (cut into bite-sized pieces)
- 1/2 green bell pepper (cut into bite-sized pieces)
- 3 green onions (sliced)
- 3 garlic cloves (minced)
- 1/2 teaspoon minced ginger
- 5 dried chilies (cut into pieces without seeds)
- 1/2 teaspoon ground Sichuan pepper (more to taste)
- white or black pepper (to taste)
Overview
Prep Time:
15 m
Cook Time:
15 m
Total Time:
30 m