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Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 28 ounce skinless chicken breast (boneless, cut into 1 inch cubes); 1 tablespoon shaoxing wine (or dry sherry); 1 tablespoon light soy sauce; 2 teaspoon baking soda; 1 teaspoon cornstarch (cornflour); 1/2 cup low-sodium chicken stock (or broth - water can be used); 5 tablespoon light soy sauce; 2 tablespoon Chinese black vinegar (or substitute good-quality balsamic vinegar); 2 tablespoon Chinese Shaoxing wine (or dry sherry); 2 teaspoon dark soy sauce; 2 teaspoon hoisin sauce; 2 tablespoon sugar; 1 teaspoon cornstarch (cornflour); 4 tablespoon cooking oil (divided); 1 1/2 tablespoon garlic (4-6 cloves); 1 tablespoon ginger; 1/2 red bell pepper (seeded and diced); 1/2 green bell pepper (seeded and diced); 8-10 dried chilies (cut into ½-inch pieces (adjust to taste)); 1 tablespoon Sichuan peppercorns (lightly toasted and ground); 4 green onion (scallion stems, cut into 1-inch pieces); 1/2 cup roasted unsalted peanuts; 2 teaspoon sesame oil (optional)

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Kung Pao Chicken

Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavours! Make it better than Chinese take-out right in the comfort of your own home.

Prep: 10 minCook: 10 minServings: 6

Ingredients

28 ounce skinless chicken breast (boneless, cut into 1 inch cubes)
1 tablespoon shaoxing wine (or dry sherry)
1 tablespoon light soy sauce
2 teaspoon baking soda
1 teaspoon cornstarch (cornflour)
1/2 cup low-sodium chicken stock (or broth - water can be used)
5 tablespoon light soy sauce
2 tablespoon Chinese black vinegar (or substitute good-quality balsamic vinegar)
2 tablespoon Chinese Shaoxing wine (or dry sherry)
2 teaspoon dark soy sauce
2 teaspoon hoisin sauce
2 tablespoon sugar
1 teaspoon cornstarch (cornflour)
4 tablespoon cooking oil (divided)
1 1/2 tablespoon garlic (4-6 cloves)
1 tablespoon ginger
1/2 red bell pepper (seeded and diced)
1/2 green bell pepper (seeded and diced)
8-10 dried chilies (cut into ½-inch pieces (adjust to taste))
1 tablespoon Sichuan peppercorns (lightly toasted and ground)
4 green onion (scallion stems, cut into 1-inch pieces)
1/2 cup roasted unsalted peanuts
2 teaspoon sesame oil (optional)

Instructions

Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows). Whisk sauce ingredients together until sugar dissolves; set aside. Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.  Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.  Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes). Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together. Serve immediately with steamed/cooked rice or fried rice!

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