Kung Pao Chicken

Ingredients:

Chicken thigh 300g

Peanuts 150g

sugar 11g

soy sauce 1tbsp (15ml)

soy sauce 1tsp (5ml)

cooking wine 8g

salt 8g

dry red pepper, cut into half and remove seeds,  25g

花椒 5g

ginger, minced 5g

garlic, minced 5g

green onion, cut into 1cm pieces, 20g

white pepper powder, 1/4 tsp

2* water, starch mixture (10ml water + 2 tsp starch)

Steps:

1. Fry or toast peanuts until they turn into golden color; leave them cool.

2. Cut chicken into half inch cubes and marinate with 1* water/starch mixture and 15ml / 1tbsp soy sauce, for at least one hour. I even leave them in the fridge overnight.

3. In a small bowl, mix 1tsp soy sauce, salt, sugar, cooking wine and 1*water/starch.

4. Heat 2 tbsp oil then stir fry marinated chicken, for about 2 minutes or until the chicken gets a little brown (loses its raw color). Remove the chicken from the heat and use kitchen towel to absorb oil.

5. Heat the wok with low heat, and stir-fry 花椒 and dry red pepper for 30sec, then add in ginger, garlic, green onion and chicken, stir fry for 1 minute. Pour in the mixture prepared in step 3. 

6. When the sauce gets thicken, add in fried or toasted peanuts. 

材料

鸡胸肉300g，花生仁150g，调料：白糖11g，酱油15ml，5ml; 2* 水淀粉10ml，花椒5g，姜末5g，蒜茸5g，大葱20g，料酒8g，盐8g，干辣椒20g

做法

1、鸡胸肉洗净擦干水分，切成1.5cm见方的小丁，再调入水淀粉和15ml酱油混合均匀，腌制20分钟。大葱洗净，切成1cm长的小段。干辣椒剪去两头，去除辣椒籽。 

２、在小碗中调入水淀粉、5ml酱油、盐、白砂糖和料酒，混合均匀制成调味欠汁。 

３、中火烧热锅中的油，待烧至三成热时将花生仁放入，转小火慢慢炸至微微上色，捞出沥干油分待用。 

４、继续中火烧热锅中的油，待烧至六成热时将腌好的鸡丁放入，迅速滑炒至散，过油约半分钟，待鸡肉呈熟色，再捞出沥干油分。 

５、锅中留底油，烧热后将花椒和干辣椒放入，用小火煸炸出香味，随后放入大葱段、姜末、蒜茸和鸡丁翻炒片刻，最后调入芡汁，待汤汁渐稠后放入花生仁拌炒数下即可。