Kung Pao Chicken
Prep: 20 min
Cook: 15 min
Medium
Ingredients
500 g chicken breast (diced)
80 g roasted peanuts
6 dried red chillies
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sugar
1 tbsp cornstarch
3 garlic cloves
2 cm ginger
3 spring onions
1 tbsp sesame oil
The Story
Kung Pao Chicken is the most famous dish of Sichuan province. Named after Qing Dynasty governor Ding Baozhen, the numbing heat of Sichuan pepper combined with crunchy peanuts makes this dish unique.
Instructions
- Marinate chicken in soy sauce and cornstarch (15 min).
- Sauce: mix soy, vinegar, sugar and cornstarch.
- Heat oil in a wok, stir-fry chicken until done; set aside.
- In same wok, fry dried chillies, garlic and ginger for 30 sec.
- Return chicken, pour sauce, add peanuts and spring onions.
- Toss for 1 min and serve immediately.