Kung Pao Chicken – 宫保鸡丁

A classic dish known all around the world for its use of dried chillies.Kickstart the dish by Infusing the oil with peppercorns and dried chillies. This gives it the distinct kung pao chicken kick. Adding loads of aromatics like ginger, garlic and spring onions makes the dish even more appetizing, we chose chicken thighs over breast so that it stays juicy even when stir fried. Definitely a great dish to pair with piping hot rice!

Ingredients

2 chicken leg
15 dried chillies (seeds removed)
5 cm knob of ginger (sliced)
Slice 2 cloves of garlic
1 stalk scallion, cut into rings
Peanut
soy sauce, sesame oil, cooking wine
5 tbsp Vegetable Oil
salt , Sichuan peppercorns,white sugar
chicken essence,cornstarch, pickled pepper

Directions

PREP TIME: 15  TOTAL TIME : 20 min
Cut 2 chicken legs into 3 cm chunks
add salt,chicken essence,cooking wine, and mix them
add cornstarch, and Mix well and set aside
Add 3 tbsp oil to a heated wok
add Sichuan peppercorns, and stir fry
add Red chilies, Ginger, and stir fry
add pickled pepper
add white sugar,chicken essence,soy sauce,vinegar

add few ,cornstarch, Scallion,and Peanut