Kung Pao Chicken

Kung Pao Chicken

Serve 2 people

Ingredients:

  • 400g of uncooked boneless chicken thigh/chicken breast cut into 3cm chunks

  • ½ small onion cut into chunks

  • 1 clove of garlic sliced

  • 3 cm piece of ginger, sliced

  • 4g of small dried chillies

  • 50g groundnut oil

  • 1 tbsp of roasted cashewnuts (optional garnish)

  • 1 sprig of spring onion cut into 3cm pieces (optional garnish)

 

Marinade for chicken:

  • 1 tbsp of light soy sauce
  • 1 tbsp of Shaoxing Wine
  • 1 tsp of sesame oil
  • ½ tsp of white pepper
  • 1 tsp of cornflour

Kung Pao Sauce:

  • 3 tbsp of light soy sauce
  • 3 tbsp of Chinkiang black chinese vinegar
  • 1 tbsp of sugar
  • 1tsp of cornflour
  • 2 tbsp of cold water
Instructions:
  1. In a bowl, mix together the chicken and all the marinade ingredients and set aside.
  2. In a separate bowl, mix together all the ingredients for the kung pao sauce and set aside.
  3. Combine the oil, dried chillies, garlic, ginger and onion in a non stick pan. Stir fry for 3 minutes and then add in the marinated chicken pieces.
  4. Cook the chicken so that both sides are golden brown and fully cooked, about 5 -6 minutes. Now, turn the heat to low and stir in the premixed sauce until it thickens, about 2minutes.
  5. Lastly, add in the spring onion and cashewnuts. Ready to serve with some boiled jasmine rice. 

Notes:

If you want to make your kung pao chicken more spicy, I would add in a total of 6g of dried chilli for medium hot and 10g for extra hot. 

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