Kung Pao Chicken is a spicy and flavorful Chinese dish that serves 4-6 people. It involves marinating chicken in soy sauce, rice wine, and cornflour, then stir-frying with garlic, ginger, spring onions, Szechuan peppercorns, and dried chillies. The dish includes bell peppers and roasted peanuts, finished with sesame oil, and garnished with spring onions and optional chilli flakes. The marinade and stir-fry process ensure a deliciously coated chicken, while the option of 'velveting' the chicken adds an extra layer of tenderness. Suitable for a hearty meal over rice, it has a prep time of 15 minutes, an optional marinating period, and a cooking time of 15 minutes.
Ingredients
750g1lb 10oz chicken breasts or thighs, skinned and cut into 2.5cm (1in) pieces
3tbsprapeseed, canola oil
2tbspfinely chopped garlic
2tbspfinely chopped ginger
3spring onions, scallions finely chopped
2tspSzechuan peppercorns, lightly crushed
12-15Chinese or dried red finger chillies, cut in half and seeds removed
½red bell pepper, diced
½green bell pepper, diced
1large handful of roasted peanuts, lightly crushed
1tbspsesame oil
2spring onions, scallions, thinly sliced, to garnish
dried chilli flakes, to garnish (optional)
FOR THE MARINADE
2tbsplight soy sauce
1tbspChinese rice wine, Shaoxing or dry sherry
11/2tspcornflour, cornstarch
FOR THE SAUCE
70ml1/4 cup unsalted chicken stock or water
70ml1/4 cup light soy sauce
1tbspdark soy sauce
1tbsphoisin sauce
2tbspChinese black vinegar
1tspcornflour, cornstarch
Instructions
In a mixing bowl, whisk the marinade ingredients together until
creamy smooth and then stir in the chicken pieces, ensuring that the chicken is nicely coated with the marinade. Set aside while you prepare the sauce or leave for up to 12 hours if more convenient.
Whisk the sauce ingredients together in a jug or bowl and set aside. When ready to cook, heat a large wok or frying pan (skillet) over a medium-high–high heat. Your wok is hot enough when a drop of water evaporates immediately on contact. Swirl in the oil and, when visibly hot, add the marinated chicken and fry, stirring regularly until the exterior is white and the chicken is about 80% cooked through. Transfer the par- cooked chicken to a plate and set aside.
If your chicken released a lot of water, pour it out and wipe your wok clean. Add a little more oil if you need to. When the oil is visibly hot, stir in the chopped garlic, ginger and spring onions (scallions) and fry, stirring continuously for about a minute.
Add the Szechuan peppercorns and dried chillies and give it all a good stir, and then add the diced (bell) peppers and the par-cooked chicken. Fry for another couple of minutes, or until the chicken is cooked through and the peppers are cooked but still fresh looking.
Stir in the lightly crushed, roasted peanuts and drizzle with the sesame oil. To serve, divide between four bowls and garnish with the sliced spring onions and dried chilli flakes, if using. This is good on its own or served over white rice.