korean bbq kung pao chicken
korean bbq kung pao chicken
korean bbq kung pao chicken
korean bbq kung pao chicken


3 Tbl Pure Avocado Oil
2 lb boneless skinless chicken thighs, cut into 1 inch pieces
2 Tbl Korean BBQ Blend
2 medium scallions, finely chopped
1 Tbl sliced peeled fresh ginger
1/2 tsp Szechuan peppercorns
10 dried small red chiles de arbol
3-4 garlic cloves, sliced
2 Tbl rice vinegar
4 tsp soy sauce, or more to taste
4 tsp sugar
2 tsp dark soy sauce
2 tsp Shaoxing wine or dry sherry
2 tsp potato starch
4 Tbl crush roasted peanuts
Cooked rice for serving

As we set out to explore more Asian dishes, we realized that having a fully-stocked pantry was essential. Hit up your local international store and add in our Asian Spice Blends, Avocado Oils, Szechuan Peppercorns and Siracha salt. Once your pantry is in place, the cooking is easy! This stir fry is a flavor sensation. Boneless, skinless chicken thighs, scallions and ginger combine with sauces, vinegars and Korean BBQ Blend. Wow! Get the wok ready!

Read about our love of Woks and how we put this handy tool to work in our blog: Wok this Way


1.In a bowl, toss the chicken with the Korean BBQ. Heat 2 Tbl oil in a large wok or skillet over high heat until shimmering and very hot. Add chicken and cook, stirring constantly, until pieces have separated from each other and chicken is just cooked through 3-5 minutes. Remove from heat. Transfer chicken to a plate lined with paper towels.
2.Return wok to heat over high. Add remaining 1 Tbl oil. Add scallion, ginger, peppercorns, chiles and garlic. Stir fry until fragrant, 30 seconds to 1 minute.
3.Return chicken to wok, and stir to combine. Stir in vinegar, soy sauce, sugar, dark soy sauce, wine and potato starch. Cook, stirring constantly, until thick, about 1 minute. Add peanuts, and toss to combine. Remove from heat. Serve immediately.
4.*Dark soy sauce is richer, slightly thicker, and less salty than other types of soy sauce. It is also aged longer. You can find dark soy sauce at international stores.

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