Cut the chicken into small pieces, Combine the cornstarch, and 2 tbsp of soy sauce in the small bowl and marinate for 30 minutes.
Roughly chopped or crushed.
Fried the peanuts and remove the skin.
Heat all you in a skillet on medium high heat. First add some oil to fried the chicken.
Heat oil in a skillet on medium-high heat. Add garlic, scallion, green chilies,dried chili and peanut to cook, stirring occasionally, until fragrant and the chilies turn brown.
At the 4 tbsp of kung bao sauce.
Add the zucchini, usually (usually use cucumber but since I have only zucchini, cucumber taste better.) add 1 small tbsp of corn starch/water, brown sugar, vinegar and some soy sauce at this time.
It took me around 45 minute to make this authentic delicious Kung Bao chicken.
- 2.0 Boneless chicken
- 0.0 Green or red chili pepper
- 1.0 Scallion
- 1.0 Garlic
- 0.0 Cup 38g unsalted peanut
- 4.0 Dried red chili
- 4.0tsp Soy sauce
- 1.0tsp Corn starch
- 1.0tsp Corn starch mixed with some water
- 1.0tsp Rice wine
- 1.0tsp Brown sugar
- 0.0tsp White vinegar
- 2.0qt Cucumber or zucchini
Los angeles, CA