Easy Kung Pao Chicken Recipe | No need Wok and high-power burner

Ingredients:

➡️For the chicken & marinade:

• 2 chicken breasts, diced
• 1 teaspoon light soy sauce
• 2 tablespoons plain flour
• 1 teaspoon white pepper
• Ground rock salt
• Ground black pepper

➡️For the sauce:

• 2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1/2 teaspoon muscovado sugar
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons white wine
• 8g ginger, finely grated
• 150g peanuts
• 2 shallots, peeled, thinly sliced
• 2 garlic cloves, peeled, finely chopped
• 7 bird’s-eye chilies
• 1 teaspoon Sichuan pepper
• Rapeseed oil

➡️For garnish:

• 2 spring onions, finely chopped

Serving: 2

Method:

1. Marinate the Chicken:

• Season diced chicken with ground rock salt, black pepper, and light soy sauce. Set aside.

2. Prepare Peanuts and Chilies:

• Heat a frying pan with rapeseed oil over medium heat.
• Fry peanuts and bird’s-eye chili until fragrant, seasoning with rock salt. Adjust heat if necessary.

3. Coat Chicken:

• Mix plain flour with white pepper on a plate.
• Dip marinated chicken in the flour mixture, ensuring each piece is coated.

4. Cook Chicken:

• In the same pan, fry coated chicken in a separate space until golden brown.

5. Prepare Aromatic Base:

• Create space in the pan, add rapeseed oil, and fry sliced shallots, garlic, and Sichuan pepper until fragrant. Season with ground rock salt.

6. Combine Ingredients:

• Mix diced chicken, peanuts, shallots, and all ingredients in the pan. Cook for 3-4 minutes, stirring frequently.

7. Prepare Sauce:

• Mix all sauce ingredients together. Pour the sauce into the pan, stir well, and add 2-3 tablespoons of water for moisture.

8. Finish and Garnish:

• Turn off the heat, add finely chopped spring onions, stir well, and it’s ready to serve.