“Kapow” Kung Pao Chicken | Flavor and Friends

Name: “Kapow” Kung Pao Chicken | Flavor and Friends
Ingredients: For the marinade; 1 tablespoon grape seed oil; 1 teaspoon tapioca starch; ½ teaspoon kosher salt; 2 pounds boneless, skinless mix of chicken thighs and breasts, cut into ¾-inch cubes; For the sauce; 3 tablespoons Shaoxing cooking wine; 2 tablespoons dark soy sauce; 2 teaspoons toasted sesame oil; 2 teaspoons tapioca starch; 1 teaspoon sugar; ¾ teaspoon Sichuan peppercorn powder; 3 whole red chilies; 1 cup grape seed oil; 1" fresh ginger, thinly sliced; 2 garlic cloves, thinly sliced; 1 cup unsalted dry-roasted peanuts; 5 scallions, cut into ¼" pieces

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PUT ON YOUR BIG GIRL PANTS AND TRY THIS ALREADY ;) I call it “Kapow” Kung Pao chicken. Because, this is not your typical washed-down version.

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Ingredients

For the marinade
1 tablespoon grape seed oil
1 teaspoon tapioca starch
½ teaspoon kosher salt
2 pounds boneless, skinless mix of chicken thighs and breasts, cut into ¾-inch cubes
For the sauce
3 tablespoons Shaoxing cooking wine
2 tablespoons dark soy sauce
2 teaspoons toasted sesame oil
2 teaspoons tapioca starch
1 teaspoon sugar
¾ teaspoon Sichuan peppercorn powder
3 whole red chilies
1 cup grape seed oil
1" fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
1 cup unsalted dry-roasted peanuts
5 scallions, cut into ¼" pieces