Скачать или смотреть Kung Pao Chicken

Kung Pao Chicken
Ingredients
1 lbs chicken thigh(cut into bite-sized pieces)
6-8 dried Tianjin chilies
4 scallions(cut into 1-2cm pieces)
5 cloves garlic(minced)
1/2 inch knob ginger(minced)
1/3 cup roasted peanuts
1/2 cup neutral oil
1 tsp sesame oil
Marinade
1 tsp soy sauce
1 tsp Shaoxing wine
1/2 tsp salt
1/4 tsp white pepper
1 egg white
2 tbsp cornstarch
Sauce
2 tbsp sugar
2 tbsp Chinese black vinegar
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp cornstarch
2 tbsp water or chicken stock
Instructions
1. Prep all ingredients by slicing chicken thigh into bite sized pieces, mincing garlic, and slicing ginger and scallions.
2. Combine chicken with marinade ingredients.
3. Combine sauce ingredients in a bowl.
4. In a wok, heat oil on medium high heat and once shimmering, shallow fry the marinated chicken for 3-5 minutes until golden brown. Make sure to cook in batches if wok is too small.
5. Remove chicken and drain most of the oil leaving 2 tbsp to stir fry dried chilies, ginger, scallions, and garlic(1-2 minutes).
6. Once fragrant, add roasted peanuts and the cooked chicken. Stir fry for another 1-2 minutes.
7. Pour the sauce and once fully coated and glossy, finish with sesame oil.