Ep14 Kung Pao Chicken

Ingredients

• 400g (ie. 1½ pcs) boneless chicken thighs
• 1 tbsp sichuan peppercorns
• 3pcs dried chili peppers, halved
• 4 cloves of garlic, sliced
• 6pcs ginger slices
• 4 scallion stems (ie. white parts), chopped
• 100g shelled peanuts
• 1 tsp cornstarch
• 3 tbsp water
• 1 tsp + 2 tbsp cooking oil
• 1 tbsp chili bean paste
• 1 tbsp sichuan chili oil
• 1 tbsp Shaoxing wine
• 1 tbsp Balsamic vinegar
• 1 tsp soy sauce
• 1 tsp sugar
• ½ tsp sesame oil (optional)

Instructions

1. Thaw the chicken thighs. Clean and dry with kitchen towel. Remove skin and excess fat.
2. Cut the thighs into cubes.
3. Dissolve salt in water to make a brine solution. Marinate the chicken cubes in brine for 15 mins.
4. Discard excess liquid. Dry the chicken cubes with kitchen towel. Set aside.
5. Add 2 tbsp cooking oil into the wok. Warm the sichuan peppercorns on low heat until fragrant.
6. Drain and reserve the oil and discard the sichuan peppercorns.
7. Return the drained oil back into the wok. Stir-fry the dried chili pepper halves on low heat until aromatic.
8. Stir in garlic, ginger, scallions and chili bean paste until fragrant. Turn to high heat.
9. Add in the chicken cubes. Cook until the chicken exterior becomes opaque. Add in Sichuan chili oil. Mix well. Then stir in the Shaoxing wine.
10. Stir in Balsamic vinegar, soy sauce and sugar. Toss in the shelled peanuts. Stir to combine. Violà!