Kung Pao Chicken recipe

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10/27/2011

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Another delicious Asian recipe for Kung Pao Chicken

Ingredients

500g chicken breast, cut into 1/2-inch cubes (defrost if frozen)
3 Tbsp peanut oil
1 tsp mixed peppercorns
1 tsp dried red chile pepper, cut into rings
1 tsp shao hsing wine (Chinese rice wine)
3 slices ginger root
1 tsp chopped garlic
2 tsp chopped scallion
100g roasted unsalted peanuts

For the marinade:
1 tsp sugar
1 Tbsp dark soy sauce
1 Tbsp cornstarch

For the sauce:
1 tsp sugar
2 tsp distilled white vinegar
1 Tbsp dark soy sauce
3 Tbsp chicken stock
2 tsp cornstarch

Directions

In a small bowl, mix the chicken with the marinade ingredients, and set aside.

In a separate bowl, mix all of the sauce ingredients, and set aside.

Heat the oil in a wok over high heat, and when the oil is hot, add the peppercorns and chile peppers. When the peppers darken, pour the oil through a strainer into a bowl. Discard the peppercorns, and return the oil and chile peppers to the wok.

Add the chicken, and stir-fry for 1 minute. Then, add the shao hsing wine, ginger, garlic and scallions. Continue to stir, and pour in the sauce (it will be quite thick). Stir for 15 seconds, and add the peanuts. Stir to combine, and serve hot, over rice.

Servings

Serves 4-6

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 - licensed under Creative Commons.

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