Kung Pao Chicken
Kung Pao Chicken is a beloved dish originating from the Sichuan province of China, renowned for its bold flavors and delightful textures.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Spatula
- Serving platter
Ingredients
- Chicken Breast: 450 g, diced
- Vegetable oil: 2 tablespoons
- Dried red chilies: 3 (adjust to taste)
- Peanuts: 1/2 cup, roasted
- Green onions: 3, chopped
- Bell peppers: 1 bell, diced (optional)
- Soy sauce: 2 tablespoons
- Rice wine: 1 tablespoon sherry or
- Cornstarch: 1 teaspoon
- Rice vinegar: 1 tablespoon
- Sugar: 1 tablespoon
- Chicken broth: 1/2 cup
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