Kung Pao Chicken Recipe – D'Open Kitchen Culinary School

Ingredients

• 300 g Chicken Thigh diced
• 2 stalks Spring Onions diced
• 30 g Dried Chili seeds removed
• 3 slices Ginger
• 1 tbsp Garlic
• 2 tbsp Peanuts minced
• 1 tbsp Dark Soy Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Grated Ginger Juice
• 1 tbsp Hua Diao
• 1/2 tbsp Corn Flour
• 1 tsp Pepper
• Seasoning Sauce
• 1 tbsp Black Zhejiang Vinegar
• 1 tbsp Oyster Sauce
• 1 tbsp Sugar
• 1/4 cup Water