Kung Pao Chicken
Ingredients: Oil, Celery, Chicken thigh, Ginger, Scallions · 20 min cook time · 450kcal · ~₩9,300
Ingredients
2큰술 Oil, 100g Celery, 300g Chicken thigh, 10g Ginger, 50g Scallions, 50g Peanuts, 10개 Dried chili peppers, 5g Sichuan peppercorns, 2큰술 Soy sauce, 1큰술 Vinegar, 1큰술 Sugar, 2큰술 Cornstarch slurry
Instructions
1. Heat oil in a wok until smoking.
2. Add celery and stir-fry until slightly tender.
3. Remove celery from the wok.
4. Add more oil to the wok.
5. Add chicken thigh pieces and stir-fry until cooked through.
6. Add minced ginger and stir-fry with the chicken.
7. Add scallions, peanuts, and dried chili peppers to the wok and stir-fry.
8. Add Sichuan peppercorns.
9. Return the celery to the wok.
10. Add soy sauce, vinegar, and sugar.
11. Add cornstarch slurry to thicken the sauce.
12. Stir-fry everything together until well combined and the sauce has thickened.
13. Serve the Kung Pao Chicken on a plate.
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