4 boneless chicken thighs, cut into bite sized pieces
2 tablespoons tamari (or liquid aminos)
½ teaspoon white ground pepper
2 tablespoons Shaoxing rice wine (or brandy)
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon xylitol
½ teaspoon Chinese black vinegar (or rice vinegar, coconut vinegar, apple cider vinegar)
2 tablespoons water
4 tablespoons lard
1 inch piece of ginger, peeled and thinly sliced
2 cloves garlic, sliced
6 dried red chilies, seeds removed, soak in water till soften and drain
3 tablespoons roasted cashew nuts
2 tablespoons beef gelatin
1 stalk scallion, sliced
Preparation
In a bowl, mix the chicken with 2 teaspoons of tamari, white pepper, 1 tablespoon rice wine, and olive oil for 30 minutes.
In a small bowl, mix the remaining tamari, remaining rice wine, salt, xylitol, black vinegar, and water together and set aside.
Heat a wok or frying pan with 2 tablespoons of lard and stir-fry the marinated chicken for about 3 minutes or until they are almost cooked through. Transfer to a plate and reserve.
Add the remaining lard to the wok and add in the ginger , garlic and red chillies. Cook while stirring for 3 minutes, until everything is fragrant and softened.
Return the chicken to the wok and add the roasted cashew nuts and the reserved sauce . Sprinkle the beef gelatin into the wok and toss everything together. Cook for another 1-2 minutes until everything is well coated in sauce and the chicken is cooked through. Sprinkle with sliced scallions before serving.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/kung-pao-chicken/