Kung Pao Chicken


Kung Pao Chicken
Servings: 4


4 - 6 Tegel chicken thigh fillets, boneless and skinless

1 Tbsp cornflour
2 tsp soy sauce
1 tbsp Shaoxing wine (Chinese rice wine)
1 tsp oil

1 ½ tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1 tbsp Chinese black vinegar (or Balsamic vinegar)
2 tbsp water
1 tsp corn flour

4 tbsp cooking oil
1 thumb-sized piece peeled fresh ginger, sliced
4 gloves garlic (sliced diagonally)
6 - 8 dried red chillies (cut into halves & de-seeded), or to taste
3 spring onions, chopped into 1 cm pieces
1 tsp Sichuan peppercorns (or pink peppercorns)
3 tbsp roasted peanuts

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2011)
Recipe ID: 100839


This is a famously spicy dish, typical of Sichuan food.

China - Chengdu


Mix the marinade ingredients all together. Cut the chicken meat into small cubes and marinate for 30 minutes. Mix the sauce ingredients in a small bowl and set aside.

Heat up a wok with 2 Tbsp of the cooking oil and stir-fry the marinated chicken until cooked.  Do in batches if you need to. Set aside.

Clean the wok and add 2 tbsp of cooking oil until it smokes. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chillies.

Stir-fry the dried red chillies until aromatic and they smell spicy, then add in the spring onions and Sichuan peppercorns and stir-fry for 2 -3 minutes.

Add in the chicken meat and the sauce mix and stir continuously until the chicken and vegetables are nicely coated with the sauce. Lastly, add the roasted peanuts and stir through. Serve with rice.


World Kitchen Series 4

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