Kung Pao Chicken

Step 1

Prepare aromatics: Mince 4 cloves of garlic, mince 5 slices of ginger, chop 4 stalks of green onion, and cut the zucchini into large dice-sized pieces.

Step 2

Marinate the chicken: Cut chicken into bite-sized pieces and combine with soy sauce, sugar, white pepper powder, corn starch, baking soda, rice wine, and water. Mix well, then add oil.

Step 3

Stir fry the zucchini: Heat some oil in a pan over medium heat. Add zucchini and toss them. Season with 1/4 teaspoon salt and 1/4 teaspoon sugar, then add rice wine and cook until the wine cooks off. Remove the zucchini and set aside.

Step 4

Stir fry the chicken: If needed, add oil to the pan. Sauté the minced garlic, ginger, and chopped green onion until fragrant (about 10-20 seconds), then add 1 teaspoon chili flakes and the dried whole chilies. Add the marinated chicken and spread it out until golden on the bottom. Stir fry until the chicken is about half-cooked. Add 1 tablespoon rice wine and continue cooking until the wine cooks off. Then add 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, 1 1/2 teaspoons sugar, 1/2 teaspoon paprika, and 1 tablespoon rice vinegar. Stir fry until the color is even, then add 3/4 cup water.

Step 5

Finish: When the sauce starts to thicken, add the reserved zucchini, 1/4 teaspoon white pepper powder, and 1/2 cup roasted peanuts. Toss everything together until well combined.