Kung pao chicken Recipe List

Kung pao chicken

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Ingredients

4	skinless boneless chicken thighs cut into 3 cm cubes
1 tablespoon	soy sauce
1 teaspoon	cornstarch
1 teaspoon	baking soda
4 tablespoons	chicken broth
6 tablespoons	of light soy sauce
1 tablespoon	dark soy sauce
2 tablespoons	black vinegar (failing this, Worcestershire)
2 tablespoons	of Chinese cooking wine
2 tablespoons	sugar
1 tablespoon	cornstarch
2 tablespoons	canola oil
1 tablespoon	of sichuan pepper crushed with mortar
1 tablespoon	grated ginger
3	cloves of garlic, crushed and finely chopped
1	small diced white onion
2	chopped hot pepper or 2 teaspoon sambal oelek
1	red pepper cut into cubes
2	green shallots cut into 3 cm sections
1/2 cup	roasted peanut without salt

Preparation

1. Combine chicken pieces with soy sauce, cornstarch and baking soda. Marinate at least 10 minutes but less than 30 minutes.
2. During this time, prepare the sauce by mixing all the ingredients until the oil. Book.
3. In a heavy-bottom skillet or wok, light the fire to its maximum. Add 2 tablespoons of oil and when everything is hot, cook the chicken on all sides for about 4 minutes.
4. Add all the rest of the ingredients one by one, mixing them well.
5. Add the sauce and let cook for a minute. 6. Serve with bowls of hot rice.

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