BETTER THAN TAKEOUT - Kung Pao Chicken Recipe

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Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
1 lb of chicken breasts
1 tsp of salt
1/2 tsp of onion powder [Amazon Link: geni.us/mLhJnr]
2 tsp of Chinese cooking wine [Amazon Link: geni.us/ukDAkMQ]
1 egg white
1.5 tbsp of cornstarch
2-3 tbsp of cooking oil
1 tbsp of Sichuan Dou Ban Jiang [Amazon Link: geni.us/8ASk]
1 tbsp of light soy sauce [Amazon LInk: geni.us/GpEzck]
1.5 tbsp of black vinegar [Amazon LInk: geni.us/OWWv]
a handful of red dried chilies [Amazon Link: geni.us/aHgr]
1 tbsp of Sichuan peppercorns, finely diced [Amazon Link: geni.us/Gw7LP]
1 tsp of dark soy sauce [Amazon Link: geni.us/LOzao]
1 tbsp of garlic
1 tsp of ginger
2 tbsp of brown sugar
1/2 cup of water
2 tsp of cornstarch
4 pieces of the white part of the scallion
1/3 cup of roasted peanuts