Kung Pao Chicken Recipe | PBS Food | PBS Food

Ingredients

• 1 pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubes
• Marinade *See recipe below.
• 1 tablespoon peanut or vegetable oil
• 8 Chinese dried red chilies, split length wise and seeds removed
• 1 teaspoon Sichuan peppercorns
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• Sauce *See recipe below.
• 3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
• 1/3 cup unsalted dry-roasted peanuts
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine
• 2 teaspoons cornstarch
• 1 teaspoon Sichuan pepper corns
• *Instructions: Whisk the ingredients together until the corn starch is dissolved.
• 1 tablespoon Chinese black vinegar
• 1 tablespoon chicken stock/broth
• 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
• 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
• ½ teaspoon sesame oil
• *Instructions: Whisk the ingredients until the corn starch is dissolved.