Kung Pao Chicken

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Kung Pao Chicken
December 8, 2020
by
in Asian, Chicken

Kung Pao Chicken

Sweet, salty, sour, and spicy. It’s all the flavours you love in this classic Chinese stir-fried takeout. Try this recipe to make your version of this highly addictive dish right at your own home.

Serving

2 People

Prep Time

10 Mins

Cook Time

10 Mins

Equipment

  • Large non-stick pans
  • Small mixing bowls
  • Sieve
  • Serving dish

Ingredients

  • 550g chicken thigh, cut into bite-sized pieces
  • 1 teaspoon corn flour
  • Peanut oil
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon Sichuan pepper
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons soy sauce
  • Fistful of cashews, roughly chopped
  • 2 red chili peppers, roughly chopped
  • 400ml chicken stock
  • Spring onions, roughly chopped
  • Coriander, roughly chopped

Instructions

  • 1 Coat the chicken. Lightly dust the chicken with corn flour. Mix until all the chicken pieces are coated.
  • 2 Fry the chicken. Add peanut oil to a preheated pan. Stir fry the chicken until all the pieces are even and golden in color. Make sure not to crowd the pan so the chicken cooks evenly. Remove from heat and drain the excess oil. Set aside. Save some oil in the pan to use for the rest of the dish.
  • 3 Complete the dish. Add the chilies to the pan with the leftover oil from the stir-fried chicken. Stir fry the chilies until the oil is fragrant. Add the cashews, ginger, and garlic. Add the stir-fried chicken back to the pan. Toss, and then add the Sichuan pepper. Give it a good toss and then add the chicken stock. Season by adding the Shaoxing wine and soy sauce. Add the spring onion stems on top when the chicken stock is down to about 70%. Cook until there’s not much liquid left or until you can see the bottom of the pan and give it a good toss. Turn off the heat and then add the coriander. Toss until everything is mixed.
  • 4 Serving suggestion. Transfer to a serving dish. Enjoy!

Recipe Notes

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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