Kung Pao Chicken | Recipe | Kitchen Stories

Name: Kung Pao Chicken | Recipe | Kitchen Stories
Ingredients: Step 1/8 2 dried chilis Immediately, soak large red chillies, whole, in hot water for 10-15 minutes; 2 dried chilis; 1 onion; 1 red bell peppers; 200 g chicken thighs; 2 garlic; 2 chili peppers; 1 tbsp Sichuan peppercorns; ½ tsp sesame oil (for marinating); 1 tsp sugar (for marinating); ½ pinch Chinese five-spice powder (for marinating); ½ tbsp light soy sauce (for marinating); dash dark soy sauce (for marinating); ¼ tbsp cornflour (for marinating); ½ tbsp light soy sauce (for thickening); ½ tbsp hoisin sauce (for thickening); ½ tsp rice wine (for thickening); 1 tbsp sugar (for thickening); 25 ml chicken stock (for thickening); ½ tsp tomato paste (for thickening); cashew nuts; Step 7/8 Heat 1 tablespoon of vegetable oil in a wok to high heat. Once smoking hot, add the onions and peppers and stir-fry for 2 minutes

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Keywords

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Ingredients

Step 1/8 2 dried chilis Immediately, soak large red chillies, whole, in hot water for 10-15 minutes
2 dried chilis
1 onion
1 red bell peppers
200 g chicken thighs
2 garlic
2 chili peppers
1 tbsp Sichuan peppercorns
½ tsp sesame oil (for marinating)
1 tsp sugar (for marinating)
½ pinch Chinese five-spice powder (for marinating)
½ tbsp light soy sauce (for marinating)
dash dark soy sauce (for marinating)
¼ tbsp cornflour (for marinating)
½ tbsp light soy sauce (for thickening)
½ tbsp hoisin sauce (for thickening)
½ tsp rice wine (for thickening)
1 tbsp sugar (for thickening)
25 ml chicken stock (for thickening)
½ tsp tomato paste (for thickening)
cashew nuts
Step 7/8 Heat 1 tablespoon of vegetable oil in a wok to high heat. Once smoking hot, add the onions and peppers and stir-fry for 2 minutes