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Ingredients
US|METRIC
2 SERVINGS
- 325 grams granulated sugar
- 250 mL light soy sauce
- 250 mL soy sauce
- 250 mL soy sauce (thick, premium)
- 250 mL white vinegar
- 4 garlic cloves (minced)
- 1 piece ginger (peeled and minced)
- 3 garlic cloves (crushed)
- 30 mL sesame oil
- 20 mL soy oil
- 267 grams skinless chicken thighs (boneless and, cut into 1-inch pieces)
- 19 grams cornstarch
- 30 mL soy oil
- 15 mL soy sauce
- 12 grams white pepper
- 2 grams Chinese 5 spice
- 3 grams garlic powder
- 2 grams ginger powder
- 1 large egg (lightly beaten)
- 2 qt. canola oil (plus 1 tablespoon for stir fry)
- 100 grams snow peas (cut into 1-inch pieces)
- 1/2 Spanish onion (cut into a large dice)
- 75 grams roasted peanuts
- 10 pieces dried Thai chilies
- 15 grams chili paste
- 90 mL Kung Pao sauce
- 90 mL chicken stock
- 2 grams Sichuan peppercorn (ground)
- 1 g Chili (flake)
- 7 grams cornstarch (mixed with 1 tablespoon|15 ml water until a thick paste forms)
- sesame oil (to finish)
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