Kung Pao Chicken Recipe

Cut the boneless chicken thighs into bite-sized pieces. Marinate with two tablespoons of soy sauce and one tablespoon of rice wine. Then add a pinch of tapioca starch and mix well.

Heat one tablespoon of oil in a pan over medium-low heat. Add the chicken and pan-fry until golden brown. Push the chicken to one side, add minced garlic and green onion to sauté until fragrant. Stir everything together, then add two tablespoons of soy sauce, two tablespoons of rice wine, one tablespoon of sugar, Sichuan peppercorn powder, dried chili peppers, and two tablespoons of water. Stir well, cover, and let the sauce reduce.

Once the sauce has reduced, turn off the heat. Drizzle a few drops of white vinegar along the edge of the pan, add the peanuts, and toss to combine. Serve immediately.