Description

The real Szechuan style Kung Pao Chicken using a dry stir-fry technique.

Ingredients

• 2  Cup(s) Chicken Breast, diced
1
• ½ one_half Tea Spoon(s) Kosher Salt
2
• ¼ one_quater Tea Spoon(s) White Pepper
3
• 3  Table Spoon(s) Vegetable Oil
4
• ½ one_half Tea Spoon(s) Corn Starch
5
• 2  Table Spoon(s) Szechuan Peppercorns
6
• 1  Cup(s) Dried Chili
7
• 1  Each Garlic Cloves, thinly sliced
8
• 1  Table Spoon(s) Fresh Ginger, thinly sliced
9
• 1  Cup(s) Peanuts, unsalted
10
• 1/4  Cup(s) Scallions, thinly sliced
11
•  As Needed Cilantro (for garnish)
12
•  As Needed Kung Pao Sauce
13

Directions

1. Toss together chicken, salt, pepper, 1 tablespoon of vegetable oil and corn starch
2. Add 2 tablespoons of vegetable oil to wok and heat on high
3. Swirl oil to coat wok
4. Add chicken and stir fry until outside of chicken is completely white
5. Remove chicken from wok and set aside
6. Reduce heat to medium, add peppercorns to wok and stir to infuse flavor in oil, cook for 2 minutes
7. Remove peppercorns from wok and add dried chili peppers
8. fry until peppers turn a paler color
9. Add garlic and ginger then add chicken back to wok
10. Toss to coat
11. Stir fry for 2 - 3 minutes
12. Pour Kung Pao Sauce all over chicken
13. Toss to coat chicken
14. Add peanuts and scallions and Toss again to combine
15. Plate up and garnish with cilantro