Kung pao chicken

Ingredients

• Chicken breast500 g
• Roasted unsalted peanuts60 g
• Whole dried chili peppers6 pieces
• Soy sauce (light and dark mix)45 g
• Rice vinegar15 g
• Corn starch10 g
• Scallions (white and green parts)40 g
• Fresh grated ginger15 g
• Garlic10 g
• Peanut oil30 g
• Granulated sugar5 g
• Sichuan peppercorns2 g
• Water30 ml
• Fine salt2 g

Allergens

Peanuts, Gluten, Soy, Sulphites

Method

1. Cut the chicken breast into regular 2 cm cubes and place them in a bowl.
2. Prepare the marinade by mixing the chicken with 15 g of soy sauce and 5 g of corn starch; let it rest for 15 minutes.
3. In a small bowl, prepare the finishing sauce by mixing the remaining soy sauce, rice vinegar, sugar, water, and the remaining starch.
4. Heat the wok over high heat with peanut oil until it lightly smokes (approx. 180°C).
5. Add the dried chilies and Sichuan peppercorns, stir-frying for 30 seconds until they become dark and fragrant.
6. Add the chicken and stir-fry vigorously for 3-4 minutes until golden brown on the outside.
7. Add minced garlic, ginger, and the sliced white parts of the scallions, cooking for another minute.
8. Pour the prepared sauce into the wok and stir until it thickens, evenly coating the meat.
9. Add the peanuts and the green parts of the scallions, stir-fry for 30 seconds and serve immediately.