Spicy Kung Pao Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Cornstarch

  1 tbsp or 8g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  ¾ tsp or 4g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Chicken stock

  Soup, home-prepared

  2 tbsp or 30g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  2 ½ tsp or 13g

• Red peppers

  Hot chili, raw

  10 pepper or 450g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Garlic

  Raw

  5 clove or 15g

• Ginger root

  Raw

  1 tbsp or 6g

• Onions

  Young green, tops only

  4 stalk or 48g

• Peanuts

  All types, dry-roasted, without salt

  ½ cup or 73g

• Vinegar

  Distilled

  1 tbsp or 15g

Directions

1. Directions Heat 1 tbsp of oil in a wok over hight heat until smoking. Add chicken and stir to brown evenly. Cook until chicken turns opaque then transfer to a plate. Heat 1.5 tbsp of oil over medium high heat. Add in garlic, ginger, spring onion white parts, sichuan peppercorns, dried chillies and cook until fragnant, about 10-15 seconds. Stir in chicken and cook for 1 minute. Give the sauce a quick stir and add in wok. Quickly stir to coat and cook until thicken. Turn off heat, add in peanuts, spring onion green parts, black vinegar and stir to mix. Serve immediately.

Similar Foods

• Kung Pao Chicken
• Kung Pao Chicken Zoodles
• Kung Pao Tempeh
• Spicy Chicken
• Spicy Chicken Fajita
• Spicy Chicken Salad