Vermicular | Kung Pao Chicken
½ lb chicken thigh, skinless, boneless, cut into 1" pieces Chicken Marinade 1 teaspoon sake ½ teaspoon soy sauce ¼ teaspoon kosher salt 1 tablespoon…
Keywords
- Vermicular
- Musui
- Kamado
- Oven Pot
- Vermicular Frying Pan
- Oven-Safe Skillet
- Japanese cookware
- Japanese cast iron
- Premium cast iron
- Enameled cast iron
- Lightweight cast iron
- Japanese rice cooker
- Japanese recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vermicular.us.
Ingredients
- ½ lb chicken thigh, skinless, boneless, cut into 1" pieces
- Chicken Marinade
- 1 teaspoon sake
- ½ teaspoon soy sauce
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch
- Sauce Mixture
- 2 tablespoons water
- 1 tablespoon sake
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 ½" piece fresh ginger, peeled, sliced
- 2 cloves garlic, sliced
- ⅓ cup (50 g) raw cashew nuts, roasted
- 1 teaspoon Sichuan peppercorn
- 3 whole dried red chilies, seeded
- 2 scallions, thinly sliced
- Garnish
- Chopped greens of scallions
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