Recipe: Yummy Szechuan Kung Pao Chicken

Szechuan Kung Pao Chicken.

You can cook Szechuan Kung Pao Chicken using 26 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Szechuan Kung Pao Chicken

1. It's 350 g of Chicken Meat (thighs preferably, skinless, boneless).
2. Prepare of Marinade;.
3. You need 1 Tbsp of Light Soy Sauce.
4. It's 1 Tbsp of Rice Vinegar.
5. Prepare 2 tsp of Corn Flour.
6. Prepare 1 Tbsp of Cooking Oil.
7. It's of Pre-Sauce Mix (mix well in a bowl);.
8. Prepare 1 Tbsp of Light Soy Sauce.
9. You need 1 Tbsp of Rice Vinegar.
10. Prepare 1 Tbsp of Sugar.
11. It's 1 tsp of Chilli Powder (optional).
12. Prepare 2 Tbsp of Water.
13. You need of Stir Frying;.
14. You need 1 Tbsp of Szechuan Peppercorn.
15. It's 12 pc of Dried Chillies (halved, deseed).
16. You need 20 g of Ginger (minced).
17. It's 20 g of Garlic (minced).
18. You need 20 g of Spring Onions (white part, finely chopped).
19. It's as needed of Cooking Oil.
20. It's of Thickener (mix well in a small bowl);.
21. Prepare 1 tsp of Corn Flour.
22. It's 1 Tbsp of Water.
23. Prepare of Other Ingredients;.
24. You need 70 g of Toasted Peanuts (1/2 cup).
25. It's as needed of Spring Onion (green part finely chopped, garnish).
26. It's 1-2 Tbsp of Black Vinegar (Chin Kiang Vinegar).

Szechuan Kung Pao Chicken instructions

1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes.
2. CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside..
3. SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener..
4. ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions..