Kung Pao Chicken 🐓

INGREDIENTS

~2 lb boneless skinless chicken breast, cubed
~1 tsp garlic powder 🧄
~1 tsp onion powder 🧅
~1 tsp salt
~¼ tsp white pepper
~¼ tsp black pepper
~¼ cup corn starch
peanut oil, for deep frying

1 tbsp sesame oil
1 tbsp peanut oil
1 large shallot, halved and finely sliced
4 large green onions, finely chopped and separated*
4–6 cloves garlic, minced 🧄
1 inch ginger, grated
1 large carrot, sliced 🥕
1 package sugar snap peas (dethreaded)

½ cup lightly salted peanuts 🥜

* Slice lengthwise. Finely chop white ends and half of the green. Use this in the stir fry. Chop remaining green and use as garnish at the very end.

SAUCE

1 cup chicken stock
¼ cup soy sauce
¼ cup rice wine
2 tbsp rice vinegar
2 tbsp chili garlic paste (or to taste)
1 tbsp corn starch
1 tbsp sesame oil

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DIRECTIONS

• In a bowl, sprinkle cubed chicken with spices and salt, then coat with corn starch

• In a non-stick pan with tall sides, heat an inch of oil (medium high)

• Deep fry coated chicken, working in batches, making sure to break the pieces apart if they stick together (or to the bottom of the pan)

• Remove chicken to wire rack or paper towels to drain

• Combine sauce ingredients and set aside

• In a wok, heat sesame and peanut oils on medium high heat, then stir fry shallots and green onions until whites are translucent

• Add garlic and ginger, stir frying about 30 sec.

• Add sliced carrot and stir fry until bright orange

• Add sugar snap peas and stir fry about 30 sec. Turn heat up to high.

• Make a hole in the middle of the ingredients, whisk the sauce to ensure there are no lumps of cornstarch, then pour in the middle of the wok. DO NOT STIR.

• Allow the sauce to bubble and thicken in the middle of the vegetables. When it becomes thickened, turn heat to low and stir to combine.

• Add the chicken and peanuts to the vegetable mixture and stir to coat.

• Remove from heat and garnish with reserved green onion tops. Serve with jasmine rice.