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The most popular Sichuan dish, Kung Pao Chicken (宫保鸡丁 Gong Bao Ji Ding). With warm bowl of rice, it is so addictive!!
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♥Tools
Rachel Ray Nonstick 11-inch Wok with Lid http://amzn.to/20rsFw0
Electronic Knife Sharpener http://amzn.to/1Q6nxHc
Silicone Steel Handle Spoon http://amzn.to/1PmFiDS
Wooden Measuring Spoon http://amzn.to/1QxYVwm
♥Cameras
Canon EOS Rebel T5i with 18-135mm STM Lens
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Canon EOS 70D with 55-250mm STM Lens
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♥Kung Pao Chicken Ingredients
For the Chicken
2 boneless/skinless chicken breast, cut into 1/2-inch cubes
1 tsp. dark soy sauce http://amzn.to/1RTHGR3
1 Tbs. shaoxing wine or dry sherry http://amzn.to/1QxFmki
2 tsp. baking soda
2 tsp. cornstarch
1/2 tsp. white pepper
For the Sauce
1/2 tsp. dark soy sauce http://amzn.to/1RTHGR3
3 Tbs. light soy sauce
2 Tbs. black vinegar http://amzn.to/1RTJGsq
2 Tbs. sugar
1 tsp. cornstarch
1 Tbs. shaoxing wine or dry sherry http://amzn.to/1QxFmki
1/2 cup chicken stock
For Stir Fry
2 Tbs. cooking oil, divided
4 to 6 cloves garlic, chopped (approximately 2 Tbs.)
1 oz. ginger root, chopped (approximately 2 Tbs.)
10 dried chili, cut into 1/2-inch pieces (approximately 3 Tbs.) http://amzn.to/1nTOoPn
1 Tbs. Sichuan peppercorns, toasted and lightly grind http://amzn.to/22oRw8l
4 to 6 green onions, cut into 1/2-inch pieces (approximately 2/3 cup)
1/4 cup roasted/unsalted peanuts (substitute to cashew, almond or you can omit)
1 tsp. sesame oil (optional)