Kung Pao Chicken

Name: Kung Pao Chicken
Ingredients: one and a half pounds boneless skinless chicken breast; one tablespoon dry sherry or Shaoxing wine (for velveting); one tablespoon tamari soy sauce (for velveting); one teaspoon cornstarch or arrowroot powder (for velveting); three tablespoons tamari soy sauce (for Kung Pao sauce); two tablespoons water; one tablespoon dry sherry or Shaoxing wine (for Kung Pao sauce); one tablespoon rice vinegar; one tablespoon honey; one teaspoon toasted sesame oil; two teaspoons cornstarch or arrowroot powder (for Kung Pao sauce); one red bell pepper; four green onion; four minced garlic cloves; one tablespoon freshly grated ginger; raw cashews (or raw peanuts); two tablespoons high heat oil, like avocado oil; one teaspoon Sichuan peppercorn powder

18 ingredients · from Downshiftology

Ingredients

one and a half pounds boneless skinless chicken breast
one tablespoon dry sherry or Shaoxing wine (for velveting)
one tablespoon tamari soy sauce (for velveting)
one teaspoon cornstarch or arrowroot powder (for velveting)
three tablespoons tamari soy sauce (for Kung Pao sauce)
two tablespoons water
one tablespoon dry sherry or Shaoxing wine (for Kung Pao sauce)
one tablespoon rice vinegar
one tablespoon honey
one teaspoon toasted sesame oil
two teaspoons cornstarch or arrowroot powder (for Kung Pao sauce)
one red bell pepper
four green onion
four minced garlic cloves
one tablespoon freshly grated ginger
raw cashews (or raw peanuts)
two tablespoons high heat oil, like avocado oil
one teaspoon Sichuan peppercorn powder

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Method

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Watch the original: “Kung Pao Chicken” by Downshiftology. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.