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Kung Pao Chicken Recipe Video
|Boneless skinless chicken breast||2 , cubed|
|Garlic||3 Clove (15 gm), peeled, finely chopped|
|Ginger||15 Gram, peeled, finely chopped|
|Scallion||5 (white part only)|
|Green bell pepper||1 , chop (Optional)|
|Peanut oil||1 Tablespoon|
|Dried red chilies||10|
|Whole sichuan peppercorns||1 Teaspoon|
|Roasted unsalted peanuts||2⁄3 Cup (10.67 tbs)|
|Sea salt||1⁄2 Teaspoon|
|Light soy sauce||2 Teaspoon|
|Shaoxing wine||1 Teaspoon (or medium dry sherry)|
|Potato flour||1 1⁄2 Teaspoon (or 2 1/4 teaspoons cornstarch)|
|Potato flour||3⁄4 Teaspoon (or 1 1/8 teaspoons cornstarch)|
|Dark soy sauce||1 Teaspoon|
|Light soy sauce||1 Teaspoon|
|Chinkiang vinegar||3 Teaspoon (or black Chinese vinegar)|
|Sesame oil||1 Teaspoon|
|Chicken stock/Water||1 Tablespoon|
Calories 961 Calories from Fat 498
% Daily Value*
Total Fat 58 g89.9%
Saturated Fat 8.3 g41.6%
Trans Fat 0 g
Cholesterol 100 mg
Sodium 1863.5 mg77.6%
Total Carbohydrates 54 g17.8%
Dietary Fiber 17.6 g70.4%
Sugars 14.6 g
Protein 62 g123.2%
Vitamin A 33.8% Vitamin C 150.3%
Calcium 12.8% Iron 29.3%
*Based on a 2000 Calorie diet
1. For marinade, in a small bowl, mix together salt, light soy sauce, Shaoxing wine, potato flour or cornstarch and water.
2. In a large bowl, put chicken and pour marinade over it. Mix to coat well.
3. For sauce, in a separate bowl, add sugar, potato flour or cornstarch, dark soy sauce, light soy sauce, vinegar, sesame oil, and chicken stock. Mix well and set aside.
4. Place a wok on flame, and heat oil in it. When oil starts to smoke add dried chilies, and Sichuan peppercorns. Stir, and cook until they get a nice black color. Remove from pan, and put it on a paper towel to drain.
5. In the same wok add chicken. Stir continuously, and cook over high heat.
6. Drop ginger, garlic, and scallions. Stir fry until fragrant, and the chicken pieces are cooked through.
7. Pour sauce into the wok. Drop green bell pepper, and cook until the sauce becomes thick and shiny.
8. Add in peanuts and mix well.
9. Add fried Sichuan pepper in wok and give it a good stir.
10. Serve chicken hot with rice.
You can substitute chicken with pork or shrimp, and peanuts with walnut or cashews.