BETTER THAN TAKEOUT - Kung Pao Chicken Recipe

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Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 1 lb of chicken breasts
- 1 tsp of salt
- 1/2 tsp of onion powder [Amazon Link: geni.us/mLhJnr]
- 2 tsp of Chinese cooking wine [Amazon Link: geni.us/ukDAkMQ]
- 1 egg white
- 1.5 tbsp of cornstarch
- 2-3 tbsp of cooking oil
- 1 tbsp of Sichuan Dou Ban Jiang [Amazon Link: geni.us/8ASk]
- 1 tbsp of light soy sauce [Amazon LInk: geni.us/GpEzck]
- 1.5 tbsp of black vinegar [Amazon LInk: geni.us/OWWv]
- a handful of red dried chilies [Amazon Link: geni.us/aHgr]
- 1 tbsp of Sichuan peppercorns, finely diced [Amazon Link: geni.us/Gw7LP]
- 1 tsp of dark soy sauce [Amazon Link: geni.us/LOzao]
- 1 tbsp of garlic
- 1 tsp of ginger
- 2 tbsp of brown sugar
- 1/2 cup of water
- 2 tsp of cornstarch
- 4 pieces of the white part of the scallion
- 1/3 cup of roasted peanuts