Kung Pao Chicken


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)


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. 


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