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1-2

1 chicken breast (250 g); ½ cups of peanuts; 4 stalks of scallions (white part); 1-2 garlic cloves; 5-6 dried chili peppers (5 g); ⅓ cup of peanut oil; 2 tbsp. of each corn starch and soy sauce; a 1 tbsp. of each Szechuan pepper, palm sugar, dark soy sauce, rice wine, light rice vinegar; a 1 tsp. of each sesame oil and salt; 2 pinches of MSG

Gong Bao Chicken (Kung Pao, 宫保鸡丁)

Mixed egg white with 1 tbsp. of starch, a pinch of MSG, ½ tsp. of sugar and salt. Chicken breast cut into cubes ¾” (1,5 cm) thick, place into marinade and set aside for half an hour. Meanwhile, slice the chives diagonally every ¾” (1,5-2 cm) wide, chop hot pepper coarsely removing seeds. Mix the sauce components: remaining sugar, MSG and salt, add diluted starch (1 tbsp. of starch + 1 cup of water), all the soy sauce, wine, vinegar, sesame oil. Over high heat fry Szechuan peppers in peanut oil in a wok for 1 minute, remove from the wok. Transfer peanuts in the wok for a minute, remove and set aside. Add chili into the heated oil, in a few seconds add marinated chicken breast, stir for a minute or two, add chopped chives and finely chopped garlic. Mix well and incorporate the sauce pouring it in circle (over the walls of the wok), mix again, stirring and shaking the contents of the wok until the sauce thickens and covers the contents evenly. Serve immediately.

Gong Bao Chicken (Kung Pao, 宫保鸡丁)

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