Added by: Norah Added on: December 6, 2019
## Season 3, Episode 12 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is the 12th video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends.
In this video I am going to share with you a Kung Pao Chicken (Gong Bao Ji Ding 宫保鸡丁) recipe.
Tender and tasty chicken pieces with crunchy peanuts coated with sweet and savory sauce is such an addictive and delicious dish. The added Sichuan peppercorns and dried chilies will give you a hint of numbness and spiciness on every mouthful.
Happy cooking 😉
Several notes here to share with you:
Here is a quick rundown of the recipe:
Mix brown sugar, black sweet vinegar, light soya sauce and sesame oil in a bowl. Stir the sauce mixture until all the sugar is fully dissolved and then set aside.
Cut the dried chilies to about 4cm length. Toss the cut dried chilies to remove their seeds and set aside.
Debone the chicken whole legs and cut the flesh into bite sizes. Cut the wings into half. Transfer the chicken pieces into a dish. Add corn flour, salt and cooking wine into the dish. Toss them together to mix well and set aside.
Chop the garlic and transfer them into a bowl. Slice the ginger into thin strips and transfer them into a bowl. Cut the spring onions diagonally about 1.5cm thickness and transfer them into a bowl.
Happy cooking 😉🧡