If your like me and love to eat Chinese take away food. I love to find great recipes that are not only great tasting, but also easy to make at home.
Kung Pao Chicken
Great tasting kung pao chicken with roasted peanuts and chicken.
Ingredients
Roast peanuts
- 1 tsp vegetable oil
- 1 cup raw peanuts (shelled without skin)
- Can substitute roasted shelled peanuts and skip this step
Marinade for chicken
- 340 grams chicken breast, cut into small cubes
- 1 tsp vegetable oil
- 1 tsp cornflour
- 1 tsp shaoxing wine
- ⅛ tsp tsp salt
- a pinch ground white pepper
Sauce
- 1 tbsp light soy sauce
- ½ tsp dark soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- 3 tbsp water
- 1 tsp cornflour
Rest of the ingredients
- 3 tbsp oil
- 3 garlic cloves, minced
- 2 thin slices of ginger, minced
- 2 dried red chillies, deseeded and shopped ( can be quite spicy, so adjust to your own tastes
- ½ tsp Sichuan peppercorn powder
- 6 spring onions, white portions only, cut into 3/4 " pieces
Instructions
- Heat a teaspoon of oil in a hot wok over medium heat and add a cup of raw shelled peanuts. Stir constantly for 3 minutes or they will burn. Set aside to cool. You can skip this step and use already roasted shelled peanuts.
- In a bowl put all the marinade ingredients and the chicken pieces and allow to marinate for 20 minutes.
- In a medium bowl add all the sauce ingredients and set aside.
- Heat 2 tablespoons of oil in a wok or a large non stick frypan. Sear the chicken , remove from wok or pan and to a bowl and set aside.
- In the same wok or pan add 1 tablespoon of oil on low heat. Add garlic, ginger, chillies, Sichuan peppercorn powder and spring onions. Cook for a minute or two until fragrant.
- Return chicken back to the wok or frypan , high heat. Stir fry for a minute. Stir the prepared sauce making sure the cornflour is mixed in thoroughly. Add sauce to the wok or frypan for 1 minute. The sauce should thicken very quickly.
- Finally add the peanuts. Stir all the ingredients and serve.
