Kung Pao Chicken | Food by Drygast
A delicious Chinese chicken dish cooked in a sweet and hot sauce with vegetables and peanuts.
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 foodbydrygast.com.
Ingredients
- 5 1/2 g (2 tsp) Corn Starch
- 30 g (2 Tbsp) Soy Sauce
- 30 g (2 Tbsp) Chinese Black Vinegar
- 15 g (1 Tbsp) Chinese Cooking Wine
- 42 g (3 Tbsp) Sugar
- 3 g (0.5 tsp) Sesame oil
- 75 g (0.75 dl) Water
- 42 g (3 Tbsp) Peanut Oil
- 500 g Chicken Thigh
- 100 g (0.5 pcs) Bell Pepper Red
- 100 g (0.5 pcs) Bell Pepper Green
- 10 g (2 pcs) Garlic Clove
- 5 g (1 tsp) Ginger
- 5 g (8 pcs) Dried Chilis
- 100 g (4 pcs) Spring Onion
- 3.3 g (1.5 tsp) Ground Szechuan Pepper
- 90 g (1.5 dl) Peanuts salted
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