Kung Pao Chicken

Ingredients

• 1 large chicken thigh ( , remove skin and cut into small cubes (around 250 g))
• 1/2 cup fried peanuts ( , you may use roasted peanuts or salt baked ones)
• 2 large scallion or 4 scallions ( , only white part, cut into small section.)
• 6 ~8 dried chili peppers ( , change the amount according how hot you wish it to be)
• 3 tbsp. cooking oil
• 1 tsp. whole Sichuan peppercorn ( , or you can use Sichuan peppercorn powder)
• 1 thumb ginger (, chopped)
• 3 clove sgarlic (, chopped )
• a small pinch of salt
• 1 tbsp. cooking wine
• dash of white pepper
• 1 tsp. cornstarch
• 2 tsp. vegetable cooking oil
• 1/2 tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1/8 tsp. a small pinch of salt
• 2 tsp. cornstarch
• 1.5 tbsp. vinegar
• 2 tbsp. water
• 1 tbsp. sugar
• dash of white pepper

Instructions

1. 0'}, {'@type': 'HowToStep', 'text': 'Strain and shift the salt out and then you will get super lovely peanuts. For this method, we have to remove the skin because salt is attached.', 'name': 'Strain and shift the salt out and then you will get super lovely peanuts. For this method, we have to remove the skin because salt is attached.', 'url': 'https://www.chinasichuanfood.com/kung pao chicken/#wprm recipe 15359
2. 1'}]}
3. 0'}, {'@type': 'HowToStep', 'text': 'Transfer the chicken to a large bowl and marinate with salt, white pepper, cooking wine, and cornstarch. Mix well and then add 2 teaspoons of oil to coat the cubes. \xa0This helps to add a basic taste and create a protecting shell for the chicken so we can produce the tenderest chicken.', 'name': 'Transfer the chicken to a large bowl and marinate with salt, white pepper, cooking wine, and cornstarch. Mix well and then add 2 teaspoons of oil to coat the cubes. \xa0This helps to add a basic taste and create a protecting shell for the chicken so we can produce the tenderest chicken.', 'url': 'https://www.chinasichuanfood.com/kung pao chicken/#wprm recipe 15359
4. {'@type': 'HowToSection', 'name': 'Prepare the bowl sauce', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Mix all the bowl sauce, and set aside.', 'name': 'Mix all the bowl sauce, and set aside.', 'url': 'https://www.chinasichuanfood.com/kung pao chicken/#wprm recipe 15359 step 2 0'}]}
5. 0'}, {'@type': 'HowToStep', 'text': 'Transfer the chicken out. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Place in garlic, ginger, and half of the scallion sections. Fry for another 10 seconds.', 'name': 'Transfer the chicken out. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Place in garlic, ginger, and half of the scallion sections. Fry for another 10 seconds.', 'url': 'https://www.chinasichuanfood.com/kung pao chicken/#wprm recipe 15359
6. 1'}, {'@type': 'HowToStep', 'text': 'Return the chicken and mix well. Stir the sauce first and pour it in.', 'name': 'Return the chicken and mix well. Stir the sauce first and pour it in.', 'url': 'https://www.chinasichuanfood.com/kung pao chicken/#wprm recipe 15359
7. 2'}, {'@type': 'HowToStep', 'text': 'Fry until the sauce is well coated. Mix with the remaining large scallion sections and fried peanuts, mix 3 seconds. Transfer out immediately.', 'name': 'Fry until the sauce is well coated. Mix with the remaining large scallion sections and fried peanuts, mix 3 seconds. Transfer out immediately.', 'url': 'https://www.chinasichuanfood.com/kung pao chicken/#wprm recipe 15359
8. 3'}]}