Kung pao chicken
Ingredients
- Vegan chicken
- 2 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tbsp shaoxing wine
- 1 tsp dark soy sauce
- 1 tsp mushroom bouillon
- 1 tbsp sugar
- ¼ tsp fine salt
- 1 tsp cornstarch
- 2 tbsp water
- Rice
- 10 dried chillies, deseeded
- 15 whole Sichuan peppercorns
- 6 cloves garlic, minced
- 1 inch ginger, minced
- 6 scallions
- ¼ cup cashews
Steps
- In a bowl combine ingredients from soy sauce to water. Add chicken and let marinate for 15 minutes.
- Clean and cook the rice.
- Remove the chicken and wring it dry of excess marinade. Cook the chicken in the air fryer.
- In the wok heat some oil, add dried chillies and Sichuan peppercorns and fry until fragrant.
- Add the chicken, ginger and garlic. Stir-fry until fragrant.
- Finish with scallions, cashews and the marinade. Cook until sauce thickens.