🤤 Dad's ADDICTIVE Kung Pao Chicken (宮保雞丁)

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer more nutrients, while sunflower seeds are often cheaper.

Cut the chicken breast into strips, then into 1-inch cubes.

Prepare the marinade by mixing 1/2 tsp of salt, 1 tsp of sugar, 1 tbsp of oyster sauce, 1 tbsp of light soy sauce, 1/2 tsp of dark soy sauce, 1 tbsp of Shaoxing wine, 1/2 tsp of white pepper, 1 tbsp of cornstarch, and 1 tbsp of water.

Mix the marinade with the chicken using chopsticks and set aside to marinate.

Peel the outer layer of the broccoli stems and cut them into small pieces.

Cut the celery into small pieces, trimming the edges to make them nicer.

Cut the carrot into small pieces after cutting it lengthwise into strips.

Cut the green pepper into small pieces after cutting it lengthwise into strips.

Smash 5 shallots with a cleaver to release their flavor.

Mince 3-4 cloves of garlic after peeling and smashing them.

Add 4 whole dried chili peppers, adjusting the quantity based on desired spiciness.

Prepare the stir-fry sauce by mixing 1 tsp of sugar, 1/2 tsp of salt, 1 tbsp of oyster sauce, 1 tbsp of light soy sauce, 1/2 tsp of dark soy sauce, 1 tbsp of cooking wine, 1 tsp of ground bean sauce, and 1 tsp of homemade chili sauce.

Mix the stir-fry sauce well and set aside.

Prepare a cornstarch slurry by mixing 1/2 tbsp of cornstarch with 2 tbsp of water.

Heat a wok and add 1 tbsp of corn oil, ensuring it is not too hot.

Add the peanuts to the oil and fry on low heat for about 2 minutes until lightly fried, then remove them from the wok.

Continue with the stir-fry process using the marinated chicken and prepared vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens