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Kung Pao Chicken

Marc Matsumoto
  • 22 minutes
  • Serves 2

INGREDIENTS

400 g

Chicken thighs, boneless skinless

1

large clove 7 grams garlic

6

Chili peppers, dried

7 g

Ginger, fresh

70 g

Green bell pepper

1/3 cup

Peanuts

70 g

Red bell pepper

2

Scallions

1 tbsp

Chinese dark soy sauce

2 tsp

Granulated sugar

2 tsp

Potato starch

1/4 tsp

Salt

1/2 tsp

Sichuan pepper, ground

2 tbsp

Vegetable oil

1 tbsp

Vinegar, black

2 tbsp

Shaoxing wine

2 teaspoons doubanjiang