The classic style of this spicy stir fry Chinese Sichuan dish is made of chicken, peanuts, green onions, dried chili peppers, and Sichuan peppercorns for the numbing flavor. I made the American Chinese takeouts version which includes some vegetables, such as bell peppers, carrots, zucchini, water chestnuts, or even broccoli as part of the dish. If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes ????
- 2 Tbsp vegetable oil
- 3 cloves garlic, minced
- 2 cm ginger, thinly sliced
- 1/2 red bell pepper, diced
- 12 dried red chilies, soaked in hot water for 30 minutes- 1 hour, seeded and cut into halves
- 50 gr roasted peanuts ?
- 2 green onions, cut 1/2 cm
- 500 gr boneless chicken thighs/breast, diced, pat dry with paper towels
- For the chicken marinade:
- 1 tsp sesame oil
- 1 Tbsp cornstarch
- 2 tsp soy sauce
- For the Kung Pao sauce:
- 1/2 tsp Chinese Shaoxing rice wine (optional)
- 1 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 1/2 tsp Chinese black vinegar
- 1 tsp sugar
- 2 Tbsp water
In a medium bowl, add chicken and marinade sauce. Mix well. Set aside for at least 30 minutes.
In a small bowl, mix well the ingredients for the sauce. Set aside.
Heat the vegetable oil in a pan over medium high heat. Sauté garlic, ginger, and dried red chilies until fragrant and smell spicy.
Add chicken. Keep stirring until the chicken change color.
Add roasted peanuts and red bell peppers. Mix well.
Add the sauce mixture. Cook until the chicken is evenly coated with the sauce.
Add green onions. Stir again for a while. Remove from the heat.
Serve hot over steam white rice.
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