Kung Pao Chicken

This is a Cantonese delicacy and one of my all time favourites. I love the saucy, sticky chicken with the roasted peanuts. Perfect combination with a side of white rice. This recipe requires Sichuan peppers which are indigenous to China. I wasn’t able to get hold of any Sichuan pepper at my grocers so I just went ahead and substituted with much more common chilli flakes. This recipe has to made in a wok or a really large pan over high heat. That’s the authentic way!

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Kung Pao Chicken

Ingredients

For the marinade:

  • 500 gms Boneless chicken Breast/thighs Cubed
  • 2 tsp White wine vinegar
  • 1 tbsp Soya sauce
  • 1 tsp Black pepper Freshly ground
  • 1.5 tsp Corn flour
  • Salt

For the sauce:

  • 1 tbsp Chinese black vinegar/ Balsamic vinegar
  • 1 tsp Soya sauce
  • 1 tsp Hoisin sauce
  • 1 tsp Sesame oil
  • 1.5 tsp Sichuan pepper/ Chilli flakes
  • 2 tsp Sugar
  • 1 tsp Corn flour

For the final preparation:

  • 1.5 tbsp Chilli oil
  • 3 tbsp Garlic Chopped finely
  • 1 tsp Ginger Paste
  • 3 whole Dry red chilli
  • A handful Spring onion chopped
  • 1/4 cup Roasted peanuts

Instructions

For the marinade:

  1. In a bowl, add the boneless chicken along with the rice wine vinegar, soy sauce, cornstarch, black pepper, salt. Mix well. Marinate this for 1-2 hours.

For the sauce:

  1. In a bowl, add the Chinese black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, chilli flakes. Mix well.

For the final preparation:

  1. Heat a wok on high heat and add the chilli oil along with the chopped garlic, ginger paste and red chilli (whole/ split into a couple of pieces). Saute this well.
  2. Add in the chicken and mix well. Cover and cook until the chicken is cooked through. This took about 20mins.
  3. Once the chicken is done, add the prepared sauce and mix well.

  4. Add the chopped spring onions and roasted peanuts and combine.
  5. Serve this hot and garnish with some more chopped spring onion.

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