Kung Pao is a cooking technique originated from the Sichuan province of China; the authentic Sichuan Kung Pao Chicken (宫保鸡丁) or Gong Bao Ji Ding calls for the staple Sichuan peppercorn for the numbing flavour, however, the version popular outside of Sichuan has since been adapted to many regional variations. For examples: in Malaysia, Kung Pao chicken is served without peanuts, but sometimes cashew nuts are used; in Thailand, fish sauce and sweet soy sauce are used to flavour a similar dish.
This recipe will serve 2
2 boneless & skinless chicken breasts 3 tablespoons of roasted peanuts 8-12 dried red chillies (deseeded and cut into halves) 3 tablespoons of rapeseed oil 5 slices peeled fresh ginger 2 gloves garlic (sliced diagonally) 2 whole spring onion (chopped)
For the marinate.
1 tablespoon of corn flour
2 teaspoons of dark soy sauce
1 teaspoon of light soy sauce 1 tablespoon of dry sherry 1 teaspoon of rapeseed oil
For the sauce.
1 1/2 tablespoons of light soy sauce 1 teaspoon of dark soy sauce 1 teaspoon of granulated sugar 1/4 teaspoon of malt vinegar 2 tablespoons of water 1 teaspoon of corn flour
Cut the chicken into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients for 60 minutes or overnight.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon of the rapeseed oil and stir-fry the marinated chicken until they are 70% cooked, and set aside.
Clean (wipe out) the wok and add in the remaining 2 tablespoons of oil and heat until it smokes.
Add in the ginger and garlic slices and do a quick stir before adding in the dried red chillies.
Stir fry the dried red chillies until aromatic and they smell spicy and hot, then add in the chicken meat.
Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
Add in the spring onions and stir well.
Serve hot with steamed white rice.