This recipe is liked by 0 person(s). |
Kung Pao Chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Kung Pao Chicken Serves 2 as a main entree, or 4 as part of a multi-course meal | |
16 ounces | chicken breast |
2 cloves | garlic, minced |
1 tablespoon | minced ginger |
5 to 6 | scallions |
At least 10 dried red chilis | |
2 tablespoons | peanut oil |
1 tablespoon | whole Sichuan peppercorns |
At least one handful of dry roasted peanuts For marinade: | |
1/2 teaspoon | salt |
1 tablespoon | light soy sauce |
1 teaspoon | Shaoxing rice wine |
1 1/2 teaspoon | cornstarch |
For sauce: | |
3 teaspoons | sugar |
1 teaspoon | cornstarch |
1 teaspoon | dark Soy sauce |
1 teaspoon | light Soy sauce |
2 teaspoons | dark rice vinegar |
1 teaspoon | sesame oil |
1 tablespoon | chicken stock |
water, alternative |
Cube chicken breast and mix in the marinade mixture. Let stand while you prepare the other ingredients.
If you haven’t done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish. Leave the dried chilis whole, or if you’re really worried about seeds falling out, slice them in half and take out as many seeds as possible (wear gloves!)
In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it’s too salty, add some sugar and water to dilute.)
Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and black and oil is slightly fragrant. Add chicken cubes and stir-fry 3 minutes.
Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts. Mix to coat, and cook for another 1 to 2 minutes.
Transfer to plates, garnish with thinly sliced scallions, and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe