Kung Pao Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 lb / 500g chicken thigh (, cut into bite size pieces)

2 tsp cornflour / cornstarch

1 tbsp light soy sauce (Note 2)

1 ½ tbsp dark soy sauce (Note 3)

2 tbsp Chinese black vinegar (Note 4)

1 tbsp Chinese cooking wine (Note 5)

3 tbsp sugar (, any)

1/2 tsp sesame oil

1/3 cup water

2 tbsp peanut oil (or other cooking oil)

2 garlic cloves (, minced)

1 tsp ginger (, finely chopped)

6 - 10 dried chillies (adjust to taste, cut into 2cm/ 3/4" pieces, most seeds discarded, Note 7)

3 green onions (, cut into 2cm/ 3/4" pieces, white parts separated from green)

1 ½ tsp ground sichuan peppercorns (, adjust to taste, Note 6)

3/4 cup whole peanuts (or 1/2 cup halved) (, roasted unsalted)

Directions

Sauce & Marinade Chicken:

Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.

Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes.

Add water into remaining Sauce.

Stir Fry:

Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.

Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes.

Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.

Just before the end, mix through peanuts and green part of the green onions. Also check spiciness - add more Sichuan pepper if you can handle the heat!

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Nutrition

• Serving Size: 195 g
• Calories: 555 kcal
• Total Fat: 41 g
• Saturated Fat: 8 g
• Cholesterol: 122 mg
• Sodium: 604 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 10 g
• Protein: 28 g