Recipe of Favorite Szechuan Kung Pao Chicken

Szechuan Kung Pao Chicken.

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, szechuan kung pao chicken. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Szechuan Kung Pao Chicken is one of the most well liked of recent trending meals in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Szechuan Kung Pao Chicken is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Szechuan Kung Pao Chicken:

1. {Take of Chicken Meat (thighs preferably, skinless, boneless).
2. {Take of Marinade;.
3. {Take of Light Soy Sauce.
4. {Get of Rice Vinegar.
5. {Make ready of Corn Flour.
6. {Make ready of Cooking Oil.
7. {Make ready of Pre-Sauce Mix (mix well in a bowl);.
8. {Prepare of Light Soy Sauce.
9. {Make ready of Rice Vinegar.
10. {Make ready of Sugar.
11. {Take of Chilli Powder (optional).
12. {Prepare of Water.
13. {Prepare of Stir Frying;.
14. {Get of Szechuan Peppercorn.
15. {Make ready of Dried Chillies (halved, deseed).
16. {Make ready of Ginger (minced).
17. {Prepare of Garlic (minced).
18. {Make ready of Spring Onions (white part, finely chopped).
19. {Make ready of Cooking Oil.
20. {Prepare of Thickener (mix well in a small bowl);.
21. {Take of Corn Flour.
22. {Make ready of Water.
23. {Make ready of Other Ingredients;.
24. {Take of Toasted Peanuts (1/2 cup).
25. {Prepare of Spring Onion (green part finely chopped, garnish).
26. {Take of Black Vinegar (Chin Kiang Vinegar).

Instructions to make Szechuan Kung Pao Chicken:

1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes.
2. CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside..
3. SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener..
4. ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions..

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