Kung Pao Chicken (sometimes spelt Kung Po Chicken) originated in the Sichuan province of China. Food from the Sichuan region is known for being very hot and spicy and this dish is no exception.
Traditionally cooked with peanuts, it has become a very popular dish with many variations. I have tried to keep my recipe as traditional as possible but have replaced the peanuts with cashew nuts as I prefer the flavour.
Ingredients
400g chicken breasts
50g cashew nuts
1 tsp white sugar (2 tsp for coating the chicken, 1 tsp for the sauce)
3 tsp cornflour (2 tsp for coating the chicken, 1 tsp for the sauce)
3 tbsp water
3 tbsp vegetable oil
1 tbsp Sichuan peppercorns*
15-20 small dried whole red chilies*
2 cloves of garlic
10g ginger, peeled and diced
1 tbsp Chinese cooking wine*
1 tsp Chinese vinegar*
1 tbsp light soy sauce
*Check out my Essential Ingredients section for more information.
1. Tenderise the chicken breasts with a meat tenderiser (alternatively, you can use the flat side of a cleaver). Then cut them into small cubes and place into a large bowl.
2. Place 2 tsp of the cornflour into a separate bowl, then add 2 tbsp water and combine. Add this to the diced chicken and mix together, ensuring all the chicken is covered.
3. Now mix up the remaining cornflour and water, as before. Stir in the white sugar, soy sauce and Chinese vinegar and put aside for later use.
4. Preheat your wok on a high heat for 1 minute. Pour in the oil and heat for another minute to get the oil very hot. Turn down to a medium heat, toss in the cashew nuts and stir-fry for around 2 minutes, until golden brown. Remove the cashew nuts from the oil and set aside for later.
5. Turn back to a high heat and add the Sichuan peppercorns. Stir-fry for around 2 minutes to release the flavour. Again, remove the peppercorns from the oil and throw away.
6. Add the dried red chilies to the wok and stir-fry for 1 minute. Next add the cubed chicken along with the ginger, cashew nuts and the Chinese cooking wine and stir-fry for 4 minutes.
7. Finally, pour over the cornflour, sugar and soy sauce mixture you set aside earlier (step 3). Mix with the chicken and serve when the liquid boils.
Traditionally cooked with peanuts, it has become a very popular dish with many variations. I have tried to keep my recipe as traditional as possible but have replaced the peanuts with cashew nuts as I prefer the flavour.
Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 2-3
Ingredients
400g chicken breasts
50g cashew nuts
1 tsp white sugar (2 tsp for coating the chicken, 1 tsp for the sauce)
3 tsp cornflour (2 tsp for coating the chicken, 1 tsp for the sauce)
3 tbsp water
3 tbsp vegetable oil
1 tbsp Sichuan peppercorns*
15-20 small dried whole red chilies*
2 cloves of garlic
10g ginger, peeled and diced
1 tbsp Chinese cooking wine*
1 tsp Chinese vinegar*
1 tbsp light soy sauce
*Check out my Essential Ingredients section for more information.
1. Tenderise the chicken breasts with a meat tenderiser (alternatively, you can use the flat side of a cleaver). Then cut them into small cubes and place into a large bowl.
2. Place 2 tsp of the cornflour into a separate bowl, then add 2 tbsp water and combine. Add this to the diced chicken and mix together, ensuring all the chicken is covered.
3. Now mix up the remaining cornflour and water, as before. Stir in the white sugar, soy sauce and Chinese vinegar and put aside for later use.
4. Preheat your wok on a high heat for 1 minute. Pour in the oil and heat for another minute to get the oil very hot. Turn down to a medium heat, toss in the cashew nuts and stir-fry for around 2 minutes, until golden brown. Remove the cashew nuts from the oil and set aside for later.
5. Turn back to a high heat and add the Sichuan peppercorns. Stir-fry for around 2 minutes to release the flavour. Again, remove the peppercorns from the oil and throw away.
6. Add the dried red chilies to the wok and stir-fry for 1 minute. Next add the cubed chicken along with the ginger, cashew nuts and the Chinese cooking wine and stir-fry for 4 minutes.
7. Finally, pour over the cornflour, sugar and soy sauce mixture you set aside earlier (step 3). Mix with the chicken and serve when the liquid boils.
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