#kung pao#spicy#chicken thigh#School of Wok#cashews
A bold and flavorful Kung Pao Chicken featuring tender marinated chicken thighs, crunchy vegetables, toasted cashews, and a vibrant, spicy sauce with Sichuan peppercorns and dried chili for authentic heat.
Ingredients extracted via AI
1 ks onion1 ks red bell pepper1 ks chicken thigh1 ČL garlicchili pepperSichuan peppercornsdried red chilies3 PL light soy sauce1 ČL sesame oil2.5 ČL sugar1 štipka five-spice powder0.5 PL cornstarch1 PL rice vinegar1 ČL tomato paste0 kvapky dark soy sauce50 ml chicken broth1 PL hoisin saucecashew nutsoil
Procedure generated via AI
Slice the onion and red bell pepper into thin strips.
Cut the chicken thighs into bite-sized cubes.
Finely chop the garlic, fresh chili peppers, and soaked dried red chilies.
Crush the Sichuan peppercorns into a fine powder.
Make the marinade by mixing light soy sauce, sesame oil, a pinch of sugar, five-spice powder, and cornstarch.
Marinate the chicken cubes in this mixture, ensuring they are well coated.
Prepare the sauce by combining sugar, rice vinegar, light soy sauce, tomato paste, dark soy sauce, chicken broth, and hoisin sauce.
Heat a wok over high heat until it starts smoking.
Add oil gradually to the wok, spreading it evenly over the surface.
Add the sliced onion and stir-fry until it starts to crackle, stirring constantly.