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EnglishIngredients:
$4.49
Asn/Tas Shaohsing Cooking Wine
Qt 1
$4.49
Lkk Premium Soy Sauce
Qt 1
$1.49
Kimbo Chicken Broth
Qt 1
$3.19
Asn/Tas Chinkiang Vinegar
Qt 1
$4.49
Lkk Premium Dark Soy Sauce
Qt 1
$3.99
Lkk Hoisin Sauce
Qt 1
$1.49
F/Horse Tapioca Starch
Qt 1
$7.99
Big Green Szechuan Pepper (Red)
Qt 1
$4.19
Mizuho Pure Sesame Oil
Qt 1
Directions:
- Chicken 2 lbs
- Asian Taste Shaoxing Cooking Wine 3 Tbsp
- Lee Kum Kee Soy Sauce 6 Tbsp
- Baking Soda 1 1/2 tsp
- Kimbow Chicken Broth 1/2 Cup
- Asian Taste Chinkiang Vinegar 2 Tbsp
- Lee Kum Kee Premium Dark Soy Sauce 2 Tbsp
- Lee Kum Kee Hoisin Sauce 2 tsp
- C&H Sugar 3 Tbsp
- Flying Horse Tapioca Starch 1 1/2 tsp
- Garlic 3 Cloves
- Ginger 1 1/2Tbsp
- Red Bell Pepper 1 pcs
- Green Bell Pepper 1 pcs
- Sichuan Peppercorns 1/2Tbsp
- Peanuts 1/2 Cup
- Green Onions 1 bunch
- Mizuho 100% Pure Sesame Oil 2 Tbsp
- In a bowl, mix chicken, soy sauce, shaoxing wine, baking soda and corstarch togther. Marinate for 10 minutes
- In a seperate bowl, mix chicken stock, soy sauce, vinegar, shaoxing wine, dark soy sauce, hoisin sauce, sugar and cornstarch together as the sauce mix
- In a skillet with medium high heat, add the chicken and stir fry until it's fully cooked and set it aside
- In the pan with medium high heat, add in oil, garlic, ginger, red bell pepper, green bell pepper, sichuan pepperforns, and the sauce base, and bring it to a boil
- Add in chicken, peanuts, and green onion to the pan. Mix well and ready to serve!
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