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Kung Pao Chicken recipe

Authentic Kung Pao Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 1 lb chicken thigh or breast
  • 7-8 cloves garlic
  • 4-5 stalks green onion
  • 1 piece ginger
  • 5-6 dry chili
  • 2 tsp Sichuan peppercorn
  • 3 tbsp cooking oil
Marinate for Chicken
  • 1 tsp Soy Sauce
  • 1/4 tsp salt
  • 1 tbsp corn starch
  • 2 tbsp water
  • 1 tbsp cooking wine
Kung Pao Sauce
  • 1 tbsp Chinese Black Vinegar
  • 1 tbsp sugar
  • 1 tbsp cooking wine
  • 1 tsp corn starch
  • 1 tsp soy sauce
  • 1/8 tsp salt

Equipment

  • 1 pan or wok

Method
 

  1. Cut chicken into cubes.
  2. Season and marinate chicken.
  3. Chop green onion into 1 inch pieces, slice ginger and garlic
  4. Cut dry chili into smaller pieces with a pair of scissors.
  5. Fry peanuts with 1 tbsp of oil on medium low heat. When peanuts start to change color, take them out and drain the oil.
  6. Fry chicken with 1 tbsp of cooking oil until slightly brown. Take out and set aside.
  7. Add 1 tbsp of oil, on medium low heat, fry Sichuan peppercorn to extract flavor. Take out the Sichuan peppercorn and add dry chili, green onion, garlic and ginger. Fry until fragrant.
  8. Add in chicken mix well.
  9. Add kung pao sauce and mix well.
  10. Add in peanuts stir well.
  11. Serve.