Kung Pao Chicken, the Authentic Way (宫保鸡丁)
Tender chicken cubes fried with aromatic spices & seasoned with a delicious sauce, Kung Pao chicken can be easily made at home. A tutorial is included.
Ingredients
- 11 ozboneless & skinless chicken thighs (or chicken breast)
- 1 teaspooncornstarch
- 1 tablespoonwater
- 1 teaspoonsesame oil
- ⅓ cuppeanuts (or cashew nuts)
- 1 teaspoonlight soy sauce
- 1 teaspoondark soy sauce
- 1 ½ tablespoonblack rice vinegar
- 1 teaspoonshaoxing rice wine
- 2 teaspoonsugar
- 2 teaspooncornstarch
- 1 tablespoonwater
- 2 tablespoonneutral cooking oil
- 10dried chillies (halved and deseeded)
- 1 teaspoonwhole sichuan peppercorn (see note)
- 6stalks scallions (cut into chunks)
- 3 clovesgarlic (sliced)
- 8slices ginger
Directions
Marinate the chicken
- 1
Cut the chicken into small cubes (about 2cm) then put into a bowl.
- 2
Add cornstarch and water. Mix until no more liquid can be seen.
- 3
Add sesame oil. Stir to coat the chicken evenly. Set aside.
Toast the nuts
- 1
Put peanuts (or cashew nuts) into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts.
- 2
Remove from the heat when lightly brown. Transfer to a plate to cool.
Mix the sauce
- 1
Add all the ingredients for the sauce to a bowl. Mix well then set aside.
Stir-fry the dish
- 1
Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
- 2
As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
- 3
Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).
- 4
Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.
- 5
Stir in the toasted peanuts. Dish out then serve immediately with plain rice.