Kung Pao Chicken (Craig's)

Kung Pao Chicken recipe from Craig.

ingredient amount procedure
Chicken breast, ½" dice ¾ lb (1)
Shiaoxing wine 15 g (1 Tbsp)
Cornstarch 8 g (1 Tbsp)
Salt 5 g (1 tsp)
Black pepper 3 g (½ Tbsp)
Marinate chicken for 10 min
Light soy sauce 30 g (2 Tbsp)
Chinese black vinegar 23 g (1½ Tbsp)
Oyster sauce 19 g (1 Tbsp)
Sugar 13 g (1 Tbsp)
Cornstarch 8 g (1 Tbsp)
Chicken broth 15 g (1 Tbsp)
Mix sauce
Raw peanuts ¾ cup
Fry peanuts in oil on medium, set aside
Carrot, matchsticks 1
Cucumber, diced 250 g (½ English)
Green onion, sliced ½"-1" 2 medium
Garlic, chopped 4 cloves
Dried chilies 2
Pixian doubanjiang 1 Tbsp
Stir-fry chicken on high, set aside Stir-fry green onion and garlic on medium Add doubanjiang, stir-fry until oil is red Add diced carrot, stir-fry on high 2 min Add chicken, cucumber, and peanuts on medium Add sauce, stir-fry until thickened
  1. Marinate chicken in wine, cornstarch, salt, and pepper for 10 minutes. Set aside.
  2. Mix soy sauce, vinegar, oyster sauce, sugar, cornstarch, and water into a sauce. Set aside.
  3. Long yao, reduce heat, and fry peanuts in oil, stirring often. Remove from heat, extract peanuts using a wire skimmer, and set aside.
  4. Long yao, stir-fry chicken on high, then set aside.
  5. Long yao, reduce heat, then stir-fry green onion and garlic until fragrant.
  6. Add doubanjiang and stir-fry until oil is red.
  7. Add diced carrot, increase heat, and stir-fry for 2 minutes.
  8. Reduce heat to medium, then add chicken, cucumber, and peanuts.
  9. Mix the sauce again and add it to the work. Stir-fry until the sauce is thickened, then remove from heat.
To long yao, heat a wok on high until smoking then swirl oil to coat.