Kung Pao Chicken
Servings: 2 people
This recipe I originally found at https://www.epicurious.com/recipes/food/views/Kung-Pao-Chicken-51179600
Print RecipeIngredients
Marinade
- 1 Tbsp Soy Sauce
- 2 tsp Chinese Rice wine or Dry Sherry
- 1 tsp Cornstarch mix with 1/2 tsp water
- 1 Chicken Thigh Boneless Cut into strips/cubes
Sauce
- 3 Tbsp Chinese Black Vinegar *Or good quality balsamic vinegar
- 3 tsp Soy Sauce
- 3 tsp Hoisin Sauce
- 3 tsp Sesame Oil
- 3-4 tsp Caster Sugar
- 1 tsp Cornstarch mix with 1 tsp water
- 1 tsp Sichuan Pepper * Adjust according to spice preference
For Frying
- 2 Tbsp Peanut Oil *Or 1Tbsp vegetable oil
- 8-10 dried Red Chilli
- 3 Scallions White & Green parts separated & thinly sliced
- 2 cloves Garlic Minced
- 1 tsp Ginger Minced/Grated
- 1/4 cup Unsalted Peanuts
Instructions
Chicken Marinade
- In a medium bowl stir together the soy sauce, rice wine & cornstarch paste & mix well
- Add the chicken & stir gently to coat
- Let stand at room temperature at least 10 minutes
For the Sauce
- In another bowl combine balsamic vinegar, soy, hoisin sesame oil, sugar, Sichuan pepper & cornstarch paste.
- Stir until sugar is dissolved & set aside
Frying
- You may need to put on your exhaust fan nice and HIGH 'cause Stir-frying dried chillies on high heat can get real smokey real fast
- Heat a wok or large skillet over high heat, until a bead of water sizzles & evaporates on contact
- Add peanut oil to Wok & swirl to coat the base
- Add chillies & stir-fry for about 30 seconds, or until the chillies just start to blacken making the oil slightly fragrant
- Add the chicken & stir-fry till no longer pink about 2-3 minutes
- Add the scallion whites, garlic & ginger, fry for about 30 seconds
- Pour in the sauce & mix well to coat all the other ingrediants
- Stir in the peanuts & cook for another 1-2 minutes
- Transfer to a serving or sizzling plate, sprinkle with scallion greens over & serve with white rice
