Kung Pao Chicken Recipe |
Ingredients: Serves 4 |
1 lb skinless, boneless chicken thigh or breast, cut into long strips 4 teaspoons light soy sauce 2 teaspoons cornstarch 1½ tablespoons Shao Hsing rice wine or dry sherry pinch of pepper 5 tablespoons chicken broth ½ cup toasted cashew nuts 1 tablespoon Chinkiang or balsamic vinegar 2 tablespoons cooking oil 2 tablespoons garlic, peeled and sliced 2 tablespoons ginger, peeled and sliced 5 dried red chilies, cut into two and remove seeds, briefly rinsed and dried 1 large red bell peppers (capsicums), cut into 1-inch cubes 1 tablespoon oyster sauce ½ tablespoon sugar ½ teaspoon salt or to taste 2 sprigs of scallions, washed and cut into 1-inch strips |
Method: Marinade chicken strips with 2 teaspoons light soy sauce, 2 teaspoons cornstarch, ½ tablespoon rice wine and pinch of pepper for approximately 15 minutes. Heat the wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the cooking oil, add the sliced garlic, ginger and dried chilies, and stir-fry 20 seconds. Carefully add the chicken mixture, spreading it evenly in the wok. Cook undisturbed 1 minutes, letting the chicken begin to brown. Then stir-fry 1 minute or until the chicken is browned but not cooked through. Transfer to a plate. Swirl the remaining 1 tablespoon oil into the wok over high heat and add the bell peppers and stir-fry 1 minute or until slightly softened. Return the chicken to the wok. Stir the oyster sauce, broth, vinegar and the remaining 1 tablespoon rice wine and 2 teaspoons light soy sauce, swirl it into the wok, and stir-fry for 1 minute or until the chicken is just cooked through. Add the cashew nuts, scallions and stir-fry 30 seconds or until the scallions are bright green. Discard the chilies before serving. |
Download Recipes
Download our delicious recipes to try at home!