Authentic Kung Pao Chicken with Signature Sauce

Name: Authentic Kung Pao Chicken with Signature Sauce
Ingredients: chicken breasts; salt; white pepper powder; dark soy sauce; 2 PL cornstarch; oil; 1 PL light soy sauce; 1 PL dark vinegar; 1 PL Shaoxing cooking wine; chicken broth; 1 ČL sugar; 0.25 Šálka water; roasted peanuts; dried chili peppers; Sichuan peppercorns; 2 strúčiky garlic; ginger; 2 ks green onion

#kung pao#chicken#classic#spicy#Chinese cuisine

This classic Kung Pao Chicken features tender chicken pieces stir-fried with aromatic spices, toasted peanuts, and a perfectly balanced homemade sauce for a spicy and flavorful Chinese favorite.

Ingredients extracted via AI

chicken breastssaltwhite pepper powderdark soy sauce2 PL cornstarchoil1 PL light soy sauce1 PL dark vinegar1 PL Shaoxing cooking winechicken broth1 ČL sugar0.25 Šálka waterroasted peanutsdried chili peppersSichuan peppercorns2 strúčiky garlicginger2 ks green onion

Procedure generated via AI

Slice 2 green onions into pieces, mince 2 garlic cloves, and cut ginger into similar-sized pieces.
Clean and dice 1 chicken breast. You can also use dark meat if preferred.
Season the chicken with salt, white pepper powder, and dark soy sauce for color; mix well.
Add 1 tablespoon of cornstarch and a little oil to the chicken, then mix thoroughly.
Prepare the Kung Pao sauce by combining 1 tablespoon light soy sauce, 1 tablespoon dark vinegar, 1 tablespoon Shaoxing cooking wine (or chicken broth), 1 teaspoon sugar, 1 tablespoon cornstarch, and 1/4 cup water; stir well.
Heat oil in a pan over high heat.
Stir-fry the chicken for a few minutes until nearly cooked through, then set aside.
In the same pan, briefly toast the dried chili peppers and Sichuan peppercorns for 10-15 seconds.
Add the minced garlic and ginger, stir-frying briefly to release their aroma.
Return the chicken to the pan, pour in the prepared Kung Pao sauce, and mix well.