Kung Pao chicken

Moderate

30

minutes

For

6

servings

Recipe by:

Main ingredients

  • 4 individual tbsps of vegetable oil
  • 1 1/2 tbsps garlic (4-6 cloves), chopped
  • 1 tbsp grated ginger
  • 1/2 red pepper, seeded and diced
  • 1/2 green pepper, seeded and diced
  • 8-10 dried chillies, cut into pieces (approx. 1 cm, adjust according to taste)
  • 1 tbsp Sichuan pepper, slightly roasted and ground
  • 4 spring onions, cut into pieces (approx. 2.5 cm)
  • 1/2 cup roasted/unsalted peanuts
  • 2 tsps sesame oil (optional)

Marinade

Ingredients

  • 700 g planted.chicken
  • 1 tbsp Shaoxing wine
  • 1 tbsp light soya sauce
  • 2 tsps baking soda

Sauce

Ingredients

  • 120 ml vegetable stock
  • 5 tbsps light soya sauce
  • 2 tbsps Chinese black vinegar (or alternatively high-quality balsamic vinegar)
  • 2 tbsps Chinese Shaoxing wine (or dry sherry)
  • 2 tsps dark soya sauce
  • 2 tsps hoisin sauce
  • 2 tbsps sugar
  • 1 tbsp maize starch/maize flour

Preparation

  1. Mix all ingredients for the planted.chicken in a bowl and marinate for 30 minutes.
  2. Whisk the ingredients for the sauce until the sugar dissolves; set aside.
  3. Heat up a large pan or wok over a high heat. Add 2 tbsps of vegetable oil to the pan/wok, then add the marinated planted.chicken and fry for 3-4 minutes, stirring occasionally, until the edges are browned.
  4. Remove from the stove and set aside.
  5. Add remaining vegetable oil to the same pan/wok and sauté garlic, ginger, chilli, diced peppers and Sichuan pepper for one minute, stirring continuously.
  6. Stir the sauce, then pour into the pan/wok and bring to the boil while stirring constantly.
  7. As soon as the sauce begins to thicken, add planted.chicken and mix all the ingredients well until the planted.chicken is evenly covered and the sauce thickens further (about 2 minutes).
  8. Stir in scallions, peanuts and sesame oil. Mix well and cook for another 2 minutes to bring out the full flavor of all the ingredients.
  9. Serve immediately with cooked rice.

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