Kung Pao Chicken | Boys Who Can Cook | Umami

Name: Kung Pao Chicken | Boys Who Can Cook | Umami
Ingredients: 2 1/2 tablespoons (33g) sugar; 1 1/2 teaspoons (10g) corn starch; 2 tablespoons (30g) soy sauce; 2 tablespoons (40g) dark soy sauce; 3 tablespoons (53g) Chinese black vinegar; 1/4 (44g) cup chicken stock; 3 tablespoons (36g) water; 2 1/2 tablespoons (31g) Shaoxing wine; 2 lbs Chicken thighs, Boneless skinless; 1 teaspoon (4g) corn starch; pinch of white pepper; 2 tablespoons (36g) soy sauce; 1 tablespoon (10g) Shaoxing wine; 3 1/2 tablespoons (53g) vegetable oil; 1/4 cup (48g) raw peanuts; 8 dried chilies, more specifically dried Tianjin or chili de arbol; 3/4 bunch green onions cut into 3/4 inch segments; 1-inch knob ginger, minced; 8 cloves garlic, minced and divided; 3/4 teaspoon, (1g) ground Sichuan peppercorn *optional*; additional sliced green onion for garnishing; additional peanuts, crushed for garnishing

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Recipe by Alexander Loney from Boys Who Can Cook.

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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 www.umami.recipes.

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