Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 35 min
Yield: 3
Cuisine: International
Ingredients: For the chicken:; 500 g chicken breast, cut into 1.5 cm cubes; 1 tbsp light soy sauce; 2 tsp cornstarch; 1 tbsp chicken stock or water (in place of Shaoxing); A pinch of salt; For the sauce:; 2 tbsp Chinkiang black vinegar or rice vinegar; 1 tbsp sugar or honey; 2 tsp light soy sauce; 1 tbsp chicken stock (in place of Shaoxing); ½ tsp cornstarch and ¼ cup chicken stock or water; For the stir-fry:; 3 tbsp vegetable oil; 8 to 12 small dried red chilies, stems removed, cut into 1.5 cm pieces; 1 tsp Sichuan peppercorns (husks only); 4 cloves garlic, thinly sliced, and 2.5 cm ginger, cut into fine matchsticks; 6 scallions (white and pale green parts), cut into 1.5 cm pieces; ¾ cup roasted peanuts (about 150 g)

Recipe No.: W-32

InternationalChinese35 minServes 3

Kung pao chicken (gongbao jiding) is a Sichuan dish whose name is linked to Ding Baozhen (1820–1886), a Qing dynasty official whose honorary title was Gongbao. Its origin is disputed between Sichuan, Guizhou and Shandong, and the many stories about its invention cannot be confirmed. In Chengdu it is made in a "lychee" flavour: sweet and sour, with dried chilies and Sichuan peppercorns. This version replaces Shaoxing with chicken stock and vinegar.

Origin of the dish: Sichuan, China

Ingredients for Kung Pao Chicken

For the chicken
500 gchicken breast, cut into 1.5 cm cubes
1 tbsplight soy sauce
2 tspcornstarch
1 tbspchicken stock or water (in place of Shaoxing)
A pinch ofsalt
For the sauce
2 tbspChinkiang black vinegar or rice vinegar
1 tbspsugar or honey
2 tsplight soy sauce
1 tbspchicken stock (in place of Shaoxing)
½ tspcornstarch and ¼ cup chicken stock or water
For the stir-fry
3 tbspvegetable oil
8 to 12small dried red chilies, stems removed, cut into 1.5 cm pieces
1 tspSichuan peppercorns (husks only)
4 clovesgarlic, thinly sliced, and 2.5 cm ginger, cut into fine matchsticks
6scallions (white and pale green parts), cut into 1.5 cm pieces
¾ cuproasted peanuts (about 150 g)

Method

Mix the chicken with the soy sauce, cornstarch, stock and salt until coated in a thin film, and leave for 15 minutes.
Stir the sauce ingredients with a fork until no cornstarch lumps remain.
Heat a wok until smoking, add the oil, then the dried chilies and Sichuan peppercorns for 5 to 10 seconds until fragrant but not burnt.
Add the chicken at once and stir-fry 1 to 1½ minutes until the outside is no longer pink.
Add the garlic and ginger for 10 seconds, then the scallions and peanuts for 30 seconds.
Pour in the sauce and stir about 1 minute until everything is coated and the chicken is cooked through, adding a spoon of water if it clumps.
Serve immediately with steamed white rice.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية