| 0.69 | lb | chicken thighs |
| 1 | tsp | cornstarch |
| 1 | tbsp | water |
| 1 | tsp | sesame oil |
| 0.25 | cup | peanuts |
| 1 | tsp | light soy sauce |
| 1 | tsp | dark soy sauce |
| 1.5 | tbsp | black rice vinegar |
| 1 | tsp | shaoxing rice wine |
| 0.67 | tbsp | sugar |
| 0.67 | tbsp | cornstarch |
| 1 | tbsp | water |
| 2 | tbsp | vegetable oil |
| 5 | unit | dried chillies |
| 1 | tsp | sichuan peppercorn optional |
| 0.5 | unit | scallion |
| 2 | clove | garlic |
| 1 | tbsp | ginger |
| 0.25 | block | tofu |
https://redhousespice.com/kung-pao-chicken/
!!! Peanuts on the side or you will kill someone, and make gluten free for KT, and no rice wine for halal.
!!! for TOFU, you should pan fry using cornstarch. if you dont wanna panfry you could also just marinate in sauce but will not be ideal...
Marinate the chicken
Cut the chicken into small cubes (about 2cm) then put into a bowl.
Add cornstarch and water. Mix until no more liquid can be seen.
Add sesame oil. Stir to coat the chicken evenly. Set aside.
Mix the sauce
Add all the ingredients for the sauce to a bowl. Mix well then set aside.
scale for correct serving size, this is for 2
▢1 teaspoon light soy sauce
▢1 teaspoon dark soy sauce
▢1½ tablespoon black rice vinegar
▢1 teaspoon Shaoxing rice wine
▢2 teaspoon sugar
▢2 teaspoon cornstarch
▢1 tablespoon water
Stir-fry the dish
Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).
Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.
The toasted peanuts on the side. ON SIDE!!! Dish out then serve immediately with plain rice.