@hungryshelf: 🍯 KUNG PAO CHICKEN Numbing, spicy, sweet-tangy — the Sichuan stir-fry with a crunch in every bite. 📝 INGREDIENTS: • 1.5 lbs chicken thighs, diced • 1 tbsp cornstarch • 1 tbsp Shaoxing wine • 2 tbsp light soy sauce, divided • 8 dried red chiles • 1 tsp whole Sichuan peppercorns • 3 cloves garlic, minced • 1 tbsp grated ginger • 2 tbsp black vinegar • 1 tbsp sugar • 1/2 cup roasted peanuts • 4 scallions, cut in sections, whites and greens separated • 3 tbsp neutral oil • steamed rice 👩‍🍳 STEPS: 1) Toss the diced thighs with cornstarch, Shaoxing wine and 1 tbsp soy sauce; rest 15 minutes. 2) Mix the remaining soy sauce, black vinegar and sugar into a bowl sauce; set aside. 3) Heat 2 tbsp oil in a wok over high heat; sear the chicken 3-4 minutes until just cooked through; remove. 4) Add the remaining oil; fry the dried chiles and Sichuan peppercorns 30 seconds until fragrant — do not burn. 5) Stir in the garlic, ginger and scallion whites; cook 20 seconds until aromatic. 6) Return the chicken to the wok and toss 1 minute over high heat. 7) Pour in the sauce; stir-fry 1-2 minutes until it thickens and lacquers the chicken. 8) Off the heat, fold in the peanuts and scallion greens; serve immediately over steamed rice. 📲 See a recipe you love? Share it to Hungry Shelf. It turns food reels and posts from any social platform into step-by-step recipes you can follow hands-free while cooking. #kungpaochicken #sichuanfood #chinesefood #tiktokrecipes #hungryshelf

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Sunday 25 October 2026 22:55:00 GMT