Kung Pao Chicken Recipe | Samsung Food App

Ingredients

• 2 egg whites
• 3 tbsp cornflour
• 1 tsp sesame oil
• 1.1lbs chicken thighs, skinless, boneless and cut into scant 3cm pieces
• 2 ¼ cups rapeseed or canola oil
• 8 Chinese Red Peppers or Tianjin peppers (alternatively, use one red chilli, finely sliced)
• 6 cloves garlic, finely grated
• 6 spring onions, thinly sliced on the diagonal
• 1 thumb sized piece ginger, finely grated
• 75g ½ cup roasted unsalted peanuts
• 2 tbsp Cornflour
• 50ml ¼ cup Shaoxing rice wine
• 50ml ¼ cup soy sauce
• 50ml ¼ cup chicken stock
• 2 tbsp ¼ cup Chinese black vinegar
• 1 tbsp sesame oil
• 1 tbsp sugar
• Salt
• Cooked rice, for serving
• 500g chicken thighs, skinless, boneless and cut into scant 3cm pieces
• 500ml rapeseed or canola oil
• 75g roasted unsalted peanuts
• 50ml Shaoxing rice wine
• 50ml soy sauce
• 50ml chicken stock
• 2 tbsp Chinese black vinegar
• Cooked rice