Kung pao chicken
4
servings30
minutes40
minutesIngredients
- CHICKEN
500 g 500 boneless, skinless chicken thigh or breast, diced
2 Tbsp 2 soy sauce
1 Tbsp 1 Shaoxing wine (or dry sherry)
1 tsp 1 cornflour
- STIR-FRY
2 Tbsp 2 peanut or vegetable oil
8 8 –10 dried red chillies, cut into halves or small pieces
1 tsp 1 Sichuan peppercorns (to taste)
3 cloves 3 garlic, minced
1 Tbsp 1 ginger, minced
1 1 red capsicum, diced
1 1 green capsicum, diced
3 3 spring onions, chopped
½ cup roasted peanuts or cashews
- SAUCE
2 Tbsp 2 light soy sauce
1 Tbsp 1 dark soy sauce (for colour)
1 Tbsp 1 Shaoxing wine or dry sherry
1 Tbsp 1 Chinkiang vinegar (or balsamic/red wine vinegar)
1 Tbsp 1 hoisin sauce
1 Tbsp 1 sugar
1 tsp 1 cornflour mixed with 2 Tbsp water
3 Tbsp 3 chicken stock
1 tsp 1 sesame oil
Method
- Marinate the chicken:
- Toss diced chicken with soy sauce, Shaoxing wine, and cornflour. Let marinate for 10–15 minutes.
- Heat peanut oil in a wok over medium heat. Fry dried chillies and Sichuan peppercorns until fragrant.
- Add marinated chicken and stir-fry until golden brown and cooked through. Remove from wok and set aside.
- In the same wok, add garlic, ginger, capsicum, and spring onions. Stir-fry for 1–2 minutes.
- Pour in sauce and toss well. For more intense flavour, reduce the sauce separately in a small pan until thickened, then add to the wok.
- Return chicken to wok, stir to coat evenly, then toss in roasted peanuts or cashews. Give everything a final stir.
- Serve hot with steamed rice. Garnish with basil or greens of choice.
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