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Kung Po Chicken Recipe

Kung Po Chicken Recipe

Kung Po Chicken Recipe

Ingredients :

    • Chicken breast – 300 g, cut into 1-cm cubes
    • Cooking oil for deep-frying
    • Garlic – 2 cloves, peeled and chopped
    • Ginger – 4 thin slices, peeled
    • Hot bean paste – 1 Tbsp
    • Dried chillies – 2, cut into 1-cm thick slices, rinsed
    • Red chilli – 1, seeded and cut into 1-cm thick slices
    • Sichuan peppercorns (fah chew)1/2 tsp
    • Roasted peanuts (groundnuts) – 50 g
    • Spring onions (scallion) – 2, cut slantwise into 1-cm pieces

Seasoning

    • Light soy sauce – 1 Tbsp
    • Dark soy sauce – 1 tsp
    • Chinese rice wine – 1 tsp
    • Sugar – 1 tsp
    • Ground white pepper – a dash
    • Cornfl our (cornstarch) – 2 tsp

Stock

    • Fresh chicken stock 75 ml
    • Chinese rice wine 1 tsp
    • Sugar 1/tsp

Method :

    1. Season chicken with combined seasoning ingredients for 30 minutes.
    2. Heat oil for deep-frying, reserving 1 Tbsp oil. Just before putting chicken into hot oil, stir reserved oil into chicken. Deep-fry oiled chicken for 15 seconds then drain and set aside.
    3. Leaving 1 Tbsp oil in wok, lightly brown garlic and ginger. Put in hot bean paste and stir for 15 seconds.
    4. Add dried and red chillies and Sichuan pepper. Pour in combined stock ingredients. When it boils, return chicken to wok. Stir in peanuts and spring onions. Serve hot.

Preparation time : 15 minutes
Cooking time : 15 minutes
Serves 4