Kung Pao Chicken
Ingredients
Chicken
chicken thigh (bite-size pieces)
500 g
Sauce
cornflour
2 tsp
light soy sauce
1 tbsp
dark soy sauce
1.5 tbsp
Chinese black vinegar
2 tbsp
Chinese cooking wine
1 tbsp
sugar
3 tbsp
sesame oil
0.5 tsp
water
80 ml
Stir Fry
peanut oil
2 tbsp
garlic (minced)
2 clove
ginger (finely chopped)
1 tsp
dried chillies (cut into 2cm pieces, seeds discarded)
8 piece
green onion (cut into 2cm pieces, white parts separated from green)
3 piece
ground sichuan peppercorns
1.5 tsp
peanuts (roasted unsalted)
0.75 cup
Instructions
Prepare sauce
Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
Marinate chicken
Add 2 tablespoons of the Sauce into the chicken. Mix to coat and set aside to marinate for 10 minutes.
Prepare vegetables
Chop garlic, ginger, dried chillies and green onions.
Heat wok
Heat oil in a wok over high heat.
Fry aromatics and chillies
Add garlic, ginger, dried chillies and white parts of green onion. Stir fry for 30 seconds.
Cook chicken
Add chicken. Stir fry until just cooked through - about 2 minutes.
Add sauce
Add Sauce and Sichuan pepper. Bring sauce to a simmer and stir very quickly to thicken.
Add peanuts and green onions
Add peanuts and green parts of green onion. Toss quickly to coat everything.
Serve
Serve immediately over steamed rice.
Original recipe
Storage
Best eaten fresh. Leftovers can be stored in an airtight container.
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