Kung Pao Chicken🍗 宫保鸡丁

🥢 What is Kung Pao Chicken? Kung Pao Chicken is a classic and popular Chinese stir-fry dish that originated from Sichuan (Szechuan) province. It's known for its bold flavors—spicy, sweet, tangy, and savory all at once. The dish is named after Ding Baozhen, a Qing Dynasty official who held the title of “Gongbao” (Palace Guardian). He loved this dish, and it was later named “Gongbao Chicken” (宫保鸡丁) in his honor. When the dish became popular internationally, it became known by the romanized name “Kung Pao Chicken.” Kung Pao Chicken is famous for its flavor—a unique combination of numbing spiciness from Sichuan peppercorns and heat from dried chilies. The sauce is slightly sweet and tangy, balancing out the spice. The peanuts add a nice crunch and richness. Ingredients: 2 boneless and skinless Chicken Thighs 2块去骨去皮鸡腿肉 Dried chilies - 8g 干辣椒 8克 https://tinyurl.com/476w7nsc Sichuan peppercorns - 3g 花椒 3克 https://tinyurl.com/a4n2mtze Ginger - 4g 姜 4克 2 Scallions 2根葱 5 cloves of Garlic 5瓣蒜 Roasted peanuts - 70g 熟花生米 70克 Sauce: Water - 1/8 cup 1/8杯水 Starch (any kind) - 1 tsp 任意淀粉 1茶匙 Salt - 1/2 tsp 盐 1/2茶匙 Dark soy sauce - 1/2 tsp 老抽 1/2茶匙 Sugar - 1 tbsp 白糖 1勺 Black vinegar - 1 tbsp 陈醋 1勺 https://tinyurl.com/23nvcxx5 Sesame oil - 1/2 tsp 香油 1/2茶匙 https://tinyurl.com/5cyt3b7f Marinade: Salt - 1/8 tsp 盐 1/8茶匙 Dark soy sauce - 1 tsp 老抽 1茶匙 Cooking wine - 1/2 tbsp 料酒 1/2勺 https://tinyurl.com/5fczpfaw Water - 1/2 tbsp 水 1/2勺 Starch (any kind) - 1 1/2 tbsp 1勺半淀粉 Oil - 1/2 tbsp 油 1/2勺