Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 1800 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 400 grams or roughly 2 boneless/skinless chicken breast cut into 1 inch cubes; 1/2 tablespoon shaoxing wine or dry sherry; 1/2 tablespoon light soy sauce; 1 teaspoons baking soda; 1/2 teaspoon cornstarch / corn flour; 2 tablespoons cooking oil divided; 4-6 cloves garlic about 1 tbls; 1/2 tablespoon ginger; 1/2 red bell pepper (capsicum) seeded and diced; 1/2 green bell pepper (capsicum) seeded and diced; 6-8 dried chilies cut into ½-inch pieces (adjust to taste); 1/2 tablespoon Sichuan peppercorns, lightly toasted and ground. alternative is to use freshly ground black pepper and coriander seeds; 2-4 green onion / scallion stems cut into 1-inch pieces; 1/4 cup roasted/unsalted peanuts; 1 teaspoons sesame oil optional; 1/4 cup low-sodium chicken stock (or broth) -- water can be used; 2-3 tablespoons light soy sauce; 1 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar); 1 tablespoon Chinese Shaoxing wine (or dry sherry); 1 teaspoon dark soy sauce; 1 teaspoons hoisin sauce; 1 teaspoon cornstarch / corn flour

Curt March @cookman707

Inspired by cafe d’élites

Curt March @cookman707

Inspired by cafe d’élites

Saved

Ingredients

20-30 mins

2-3 servings

Chicken
400 gramsor roughly 2 boneless/skinless chicken breast cut into 1 inch cubes
1/2 tablespoonshaoxing wine or dry sherry
1/2 tablespoonlight soy sauce
1 teaspoonsbaking soda
1/2 teaspooncornstarch / corn flour
Stir Fry ingredients
2 tablespoonscooking oil divided
4-6 clovesgarlic about 1 tbls
1/2 tablespoonginger
1/2red bell pepper (capsicum) seeded and diced
1/2green bell pepper (capsicum) seeded and diced
6-8dried chilies cut into ½-inch pieces (adjust to taste)
1/2 tablespoonSichuan peppercorns, lightly toasted and ground. alternative is to use freshly ground black pepper and coriander seeds
2-4green onion / scallion stems cut into 1-inch pieces
1/4 cuproasted/unsalted peanuts
1 teaspoonssesame oil optional
Sauce
1/4 cuplow-sodium chicken stock (or broth) -- water can be used
2-3 tablespoonslight soy sauce
1 tablespoonsChinese black vinegar (or substitute good-quality balsamic vinegar)
1 tablespoonChinese Shaoxing wine (or dry sherry)
1 teaspoondark soy sauce
1 teaspoonshoisin sauce
1 teaspooncornstarch / corn flour
1/2-1 tablespoons sugar* if desired

Saved

Steps

20-30 mins

1

Combine all ingredients for the chicken in a shallow bow. Mix thoroughly then cover and allow to marinate for 10 minutes to an hour in the frigde
2

Whisk all the sauce ingredients together until sugar has dissolved completely. then set aside for later use
3

Heat a large wok over high heat. Add 2 tablespoons of oil(any cooking oil), allow the oil to heat up until shimmering and smoking. add marinated chicken. Fry chicken for 3-4 minutes stirring until edges are browned and crisp. Remove from heat and set aside.
4

Add remaining cooking oil into the same wok. Stir in garlic, ginger, chili diced peppers and Sichuan peppercorns stir fry for 1 minute or Until fregrent
5

Give the sauce a mix with a wisk, then pour it into the pan and bring it to a boil while stirring constantly.
6

Once it begins to thicken slightly, add chicken back into the wok and mix all of the ingredients until the chicken is evenly coated and sauce has thickened roughly two minutes.
7

Stir in green onions, peanuts and sesame oil. Toss ingredients together and continue to stir fry for a further 2 minutes to infuse all of the flavours together.
8

Serve with rice of your choice. I like white rice.