The most popular Sichuan dish, Kung Pao Chicken (宫保鸡丁 Gong Bao Ji Ding). With warm bowl of rice, it is so addictive!!Comeback for NEW Easy & Fun Asian Recipes Every Friday!! ♥ Watch More Asian at Home: http://bit.ly/1snn3XK♥ Please Subscribe my channel for more delicious recipes!http://bit.ly/1U5Y8mJ♥ Website for written recipes http://www.SeonkyoungLongest.com♥한글블로그 http://blog.naver.com/skgray♥ Facebook http://www.facebook.com/seonkyounglongest♥ Instagram http://instagram.com/SeonkyoungLongest♥ Twitter http://twitter.com/Seonkyoung♥ Pinterest http://pinterest.com/Seonkyoung♥ Step-by-Step Written Recipe: http://seonkyounglongest.com/kung-pao-chicken/♥ToolsRachel Ray Nonstick 11-inch Wok with Lid http://amzn.to/20rsFw0Electronic Knife Sharpener http://amzn.to/1Q6nxHcSilicone Steel Handle Spoon http://amzn.to/1PmFiDSWooden Measuring Spoon http://amzn.to/1QxYVwm♥CamerasCanon EOS Rebel T5i with 18-135mm STM Lenshttp://amzn.to/1TmuybACanon EOS 70D with 55-250mm STM Lenshttp://amzn.to/1T6BOtk♥Kung Pao Chicken IngredientsFor the Chicken2 boneless/skinless chicken breast, cut into 1/2-inch cubes1 tsp. dark soy sauce http://amzn.to/1RTHGR31 Tbs. shaoxing wine or dry sherry http://amzn.to/1QxFmki2 tsp. baking soda2 tsp. cornstarch1/2 tsp. white pepperFor the Sauce1/2 tsp. dark soy sauce http://amzn.to/1RTHGR33 Tbs. light soy sauce2 Tbs. black vinegar http://amzn.to/1RTJGsq2 Tbs. sugar1 tsp. cornstarch1 Tbs. shaoxing wine or dry sherry http://amzn.to/1QxFmki1/2 cup chicken stockFor Stir Fry2 Tbs. cooking oil, divided 4 to 6 cloves garlic, chopped (approximately 2 Tbs.)1 oz. ginger root, chopped (approximately 2 Tbs.)10 dried chili, cut into 1/2-inch pieces (approximately 3 Tbs.) http://amzn.to/1nTOoPn1 Tbs. Sichuan peppercorns, toasted and lightly grind http://amzn.to/22oRw8l4 to 6 green onions, cut into 1/2-inch pieces (approximately 2/3 cup)1/4 cup roasted/unsalted peanuts (substitute to cashew, almond or you can omit)1 tsp. sesame oil (optional)
