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Kung pao chicken

Level
very easy
Serves
4 personnes

Ingredients

4
skinless boneless chicken thighs cut into 3 cm cubes
1 tablespoon
soy sauce
1 teaspoon
cornstarch
1 teaspoon
baking soda
4 tablespoons
chicken broth
6 tablespoons
of light soy sauce
1 tablespoon
dark soy sauce
2 tablespoons
black vinegar (failing this, Worcestershire)
2 tablespoons
of Chinese cooking wine
2 tablespoons
sugar
1 tablespoon
cornstarch
2 tablespoons
canola oil
1 tablespoon
of sichuan pepper crushed with mortar
1 tablespoon
grated ginger
3
cloves of garlic, crushed and finely chopped
1
small diced white onion
2
chopped hot pepper or 2 teaspoon sambal oelek
1
red pepper cut into cubes
2
green shallots cut into 3 cm sections
1/2 cup
roasted peanut without salt

Preparation

Step 1
Combine chicken pieces with soy sauce, cornstarch and baking soda. Marinate at least 10 minutes but less than 30 minutes.
Step 2
During this time, prepare the sauce by mixing all the ingredients until the oil. Book.
Step 3
In a heavy-bottom skillet or wok, light the fire to its maximum. Add 2 tablespoons of oil and when everything is hot, cook the chicken on all sides for about 4 minutes.
Step 4
Add all the rest of the ingredients one by one, mixing them well.
Step 5
Add the sauce and let cook for a minute.
Step 6
Serve with bowls of hot rice.

Categories:

China Hot Wok