Authentic Kung Pao Chicken
Learn how to make authentic Sichuan Kung Pao Chicken with the perfect balance of spicy, sweet, sour, and savory flavors in this comprehensive guide
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon white pepper
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 3 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons chicken stock
- 2 tablespoons Chinese rice wine
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- ½ teaspoon ground Sichuan pepper
- 3 tablespoons vegetable oil
- 10-15 dried red chilies
- 2 teaspoons Sichuan peppercorns
- 4 cloves garlic
- 1- inch piece ginger
- 5 green onions
- ½ cup unsalted roasted peanuts
- 1 red bell pepper optional
- 2 stalks celery optional