Tested Recipe with Slight Adjustment Adapted from omnivorescookbook.com
450g boneless & skinless chicken breast (cubed)
1 tbsp light soy sauce
2 tsp corn starch
1 tsp peanut oil
Kung pao sauce:
2 tbsp Zhejiang black vinegar
2 tbsp light soy sauce
½ tsp chicken seasoning powder
2 tbsp light brown sugar
2 tsp corn starch
2 tbsp water
3 tbsp peanut oil (divided)
1 tbsp Chinese cooking wine
1 tsp Sichuan peppercorn
3 spring onion (coarsely chopped)
6 dried chillies (cut into pieces)
4 cloves garlic (chopped)
1-inch young ginger (chopped)
1 green bell pepper (seeded and diced)
½ cup roasted peanuts
- Combine chicken with light soy sauce, corn starch and peanut oil in a bowl. Mix well and let marinate for 30 minutes.
- Heat wok over medium high heat until hot. Add 2 tbsp of peanut oil. Swirl the wok and let oil coat the bottom of the wok.
- When the oil just starts to smoke, spread the chicken in a layer and cook for 30 seconds without moving it. Swirl in Chinese cooking wine. Cook and stir until the chicken turns just white on the surface and the inside is still slightly raw. Turn to medium low heat and immediately transfer chicken to a plate.
- Add 1 more tbsp of peanut oil into the wok. Add Sichuan peppercorns and cook until the color turns dark brown, but not burnt. Discard the peppercorns.
- Add dried chilli, white parts of the spring onion, garlic and young ginger. Stir a few times until fragrant. Mix the sauce again so that corn starch dissolves completely. Swirl in sauce. Add chicken back into the wok and turn to medium heat. Quickly stir and toss a few times. The sauce should thicken immediately. Add green parts of the spring onion, green bell pepper and roasted peanuts. Stir again to mix well.
- Dish out and serve warm with steamed rice.