Collection: Kung Pao Chicken
INGREDIENTS
Chicken:
- 800g boneless/skinless chicken breast cut into 1 inch cubes
- 1 tablespoon shaoxing wine
- 1 tablespoon light soy sauce
- 2 teaspoons baking soda
- 1 teaspoon cornstarch / corn flour
Sauce:
- 1/2 cup low-sodium chicken stock (or broth) -- water can be used
- 5 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoon Chinese Shaoxing wine
- 2 teaspoon dark soy sauce
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch / corn flour
Stir Fry:
- 4 tablespoons cooking oil divided
- 1 1/2 tablespoons garlic (4-6 cloves)
- 1 tablespoon ginger
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
- 1 tablespoon Sichuan peppercorn
- 4 green onion / scallion stems cut into 1-inch pieces
- 1/2 cup roasted/unsalted peanuts
- 2 teaspoons sesame oil optional
INSTRUCTIONS
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Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
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Whisk sauce ingredients together until sugar dissolves; set aside.
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Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
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Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers and Sichuan peppercorn and stir fry for 1 minute.
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Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
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Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
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Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
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Serve immediately with steamed/cooked rice or fried rice!
