HUNAN VS KUNG PAO RECIPES

Steps:

• Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
• Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
• Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.

Steps:

• Coat the chicken cubes with Cornstarch, salt, and pepper. Heat Canola Oil in a skillet. As the oil shimmers, add the chicken and cook for 3-4 minutes (per side) until golden brown. You might want to cook the chicken in batches so as to not overcrowd the skillet while cooking them. Once the chicken gets cooked, remove it from the skillet
• In the same pan, add the chopped veggies and cook over medium-high heat for 4-5 minutes so that the veggies tenderize.
• Add all the sauces, cornstarch, and minced garlic to the sauteed veggies. Add the cooked chicken back to the skillet. Toss to combine. Cook over medium-low heat for 2-3 min. Serve immediately.