Hi everyone, welcome to Souped Up Recipes. Today we are making Kung Pao Chicken - It is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.
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INGREDIENTS
- 1 lb of chicken breasts
- 1 tsp of salt
- 1/2 tsp of onion powder [Amazon Link: https://amzn.to/2CAbtQy]
- 2 tsp of Chinese cooking wine [Amazon Link: https://amzn.to/34WN83u]
- 1/2 of egg white
- 1.5 tbsp of cornstarch
- 1 tbsp of Sichuan Dou Ban Jiang [Amazon Link: https://amzn.to/2CzUjCL]
- 1 tbsp of light soy sauce [Amazon LInk: https://amzn.to/2Kg9NQu]
- 1.5 tbsp of black vinegar [Amazon LInk: https://amzn.to/2KfPvGQ]
- a handful of red dried chilies [Amazon Link: https://amzn.to/2rGxGKN]
- 1 tbsp of Sichuan peppercorns, finely diced [Amazon Link: https://amzn.to/2QQzhbA]
- 1 tbsp of garlic
- 1 tsp of ginger
- 2 tbsp of brown sugar
- 1/2 cup of water
- 2 tsp of cornstarch
- 4 pieces of the white part of the scallion
- 1/3 cup of roasted peanuts
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