Kung Po Chicken In Szechuan Style

• 2 tbsp cornstarch
• 4 cup dice chicken thigh
• 2 tbsp shao xing rice wine
• 2 tbsp light soy sauce
• 1 1/2 tbsp Shao xing rice wine
• 2 thumb size slice fine ginger strip
• 1 tbsp Brown sugar
• 1 cup unsalted peanut
• 10 dry red chili
• 4 tbsp oil
• 1 tsp szechuan peppercorn salt pls refer to my recipe ( optional )

1. FOR THE SZECHUAN PEPPERCORN SALT PLEASE VIEW THE ATTACHMENT BELOW
2. Marinate chicken with cornstarch and shao xing rice wine for minimum 20 to 60 minute
3. Then in low heat add 4 top of oil and dry red chili for 2 minute till dry red chili almost turning dark colour
4. remove dry chili and drain on paper towel then set a side
5. with the same oil stir fry the marinated chicken for 4 minute till meat are cooked and no longer pink
6. add slice ginger and drain red chili and mix well for 30 second
7. add brown sugar with peanut and mix well for 30 second
8. add sauce and stir fry for another 1 minute then off heat and,serve top with szhechuan pepper salt
9. BELOW ARE FEW OF MY KUNG PO RECIPE ,I AM GLAD TO SHARE WITH YOU

cornstarch, chicken thigh, rice wine, soy sauce, rice wine, ginger strip, brown sugar, unsalted peanut, red chili, oil, salt

Taken from cookpad.com/us/recipes/359312-kung-po-chicken-in-szechuan-style (may not work)