Kung Pao Chicken

Kung Pao Chicken is a stir-fried dish with chicken cubes, Sichuan chili pepper and fried crunchy peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. 

Ingredients

• 2 chicken legs, cut into small cubes
• ½ cup of fried peanuts
• 2 leek onion (only white part), cut into small section.
• 6~8 dried Sichuan chili peppers
• 3 tablespoons cooking oil
• 1 teaspoon whole Sichuan peppercorn ( or you can use Sichuan peppercorn powder )
• 1 tablespoon Chinese chili oil
• pinch of salt

• a small pinch of salt
• 2 tsp. dark soy sauce (for coloring)
• 1 tbsp.cooking wine
• 2 tsp. cornstarch

• ½ tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• a small pinch of salt (around 1/3 tsp.)
• 1 inch ginger grated
• 1 tablespoon chopped green onion
• 2 garlic cloves, finely chopped
• 2 tsp. cornstarch
• 1 tablespoon vinegar
• 2 tablespoons water
• 2 teaspoon sugar

 

Directions

Step 1: Marinade the chicken: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken cubes in a dish and add marinade. Cover dish and refrigerate for about 30 minutes.

Step 2: Prepare the Sauce: Use a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili oil, vinegar and sugar. Mix together and add chopped green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. 

Step 3: Cook: Remove chicken from marinade and sauté in a skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.