Kung Pao Chicken
- Cook
- 4 min
[MED] 4 min + 5 sec
½ lb chicken thigh, skinless, boneless, cut into 1" pieces
Chicken Marinade
1 teaspoon sake
½ teaspoon soy sauce
¼ teaspoon kosher salt
1 tablespoon cornstarch
Sauce Mixture
2 tablespoons water
1 tablespoon sake
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
½ teaspoon cornstarch
1 tablespoon vegetable oil
1 ½" piece fresh ginger, peeled, sliced
2 cloves garlic, sliced
⅓ cup (50 g) raw cashew nuts, roasted
1 teaspoon Sichuan peppercorn
3 whole dried red chilies, seeded
2 scallions, thinly sliced
Garnish
Chopped greens of scallions
In a large bowl, mix sake, soy sauce and salt for Chicken Marinade. Then add cornstarch and mix until dissolved before coating it on chicken. In a separate bowl, combine ingredients for Sauce Mixture; set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear chicken for 4 minutes or until golden brown on both sides. Transfer chicken to a plate.
Add ginger, garlic, cashew nuts, Sichuan peppercorn, chilies, scallions and Sauce Mixture to the pot; stir-fry over [MED] heat for about 5 seconds.
Add the seared chicken back into the pot and quickly stir to coat the chicken with Sauce Mixture.
Sprinkle chopped scallions on top and serve.
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