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Export 17 ingredients for grocery delivery
Step 1
First cut the chicken into small same-size cubes and marinate with soy sauce, baking soda, sugar, and corn starch. Let it marinade for at least 15 minutes to 1 hour.
Step 2
Prepare the kung pao sauce by whisking all the sauce ingredients in a small bowl and set it aside.
Step 3
Roast the raw peanuts in low-heat pan with a drizzle of oil until crispy. Once the peanuts start getting brown, remove from heat and set it aside. ( You can skip this step if you use ready roasted peanuts. )
Step 4
Heat the large wok/pan over medium-high heat, drizzle 1 tbsp of oil and stir fry the chicken pieces for 2-3 minutes or until cooked through. Then remove from pan and set it aside.
Step 5
In the remaining pan, add a bit more oil if needed. Stir fry the onions with medium-high heat for a few seconds. Follow with dried chillies, garlic, ginger, and Sichuan peppercorns. Cook for a few seconds until the garlic is slightly brown.
Step 6
Next, place the cooked chicken back in the wok and pour the sauce mixture in. Cook until the sauce is thick and glossy.
Step 7
Now, add the roasted peanuts and chopped spring onions. Combine everything evenly.
Step 8
Turn off the heat and transfer to serving plate. Serve with plain rice or noodles.
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