Kung Pao Chicken

🧺 Ingredients

• 300 g chicken thigh, cubed
• 1/2 cup roasted peanuts
• 8 dried red chilies, snipped
• Sauce: 2 tbsp soy, 1 tbsp black vinegar, 1 tbsp sugar, 1 tsp cornstarch
• 3 cloves garlic, 3 scallions in chunks

👩‍🍳 Steps

1. 1

   Toss chicken with a splash of soy and cornstarch; rest 5 minutes.

2. 2

   Stir the sauce ingredients together in a cup.

3. 3

   Sear chicken in a screaming-hot wok until golden, 4–5 minutes.

4. 4

   Add chilies, garlic and scallion whites; fry 30 seconds until fragrant.

5. 5

   Pour in sauce, toss with peanuts until glossy. Serve over rice immediately.