Main Dishes

KungPao Chicken

Kung Pao chicken is also said as Gong Bao or Kung Po , which is a stir fried dish prepared out of chicken ,, peanuts, peppers and vegetables, originated in Sichuan Province of South-Westen China. Though this recipe includes sichuan pepper(Tirfal) powder, I preferred Black Pepper.

1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
2 tablespoons cooking oil(I used Olive oil)
8 to 10 dried red chilies
3 scallions(Green onions) Sliced very fine
2 garlic cloves, minced or grated
1 teaspoon minced or grated fresh ginger
1/4 cup unsalted dry-roasted peanuts
Ingredients for Maridade:
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry(Used Rice vinegar)
1 1/2 teaspoons cornstarch
Ingredients for Sauce:
1 tablespoon Chinese black vinegar, or substitute good-quality Apple Cider Vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil(I used Olive Oil)
1 Teaspoon White or Brown Sugar
1 teaspoon cornstarch
1/2 teaspoon ground Sichuan pepper(I Substituted with Black Pepper Powder)
1/4 cup unsalted dry-roasted peanuts
Stir together the soy sauce, rice vinegar, and cornstarch and Marinade Chicken pieces with it. Keep refrigerated for 30 minutes. To prepare the sauce, in other bowl, mix together black vinegar, soy sauce,...
See the full directions on my site


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