Ingredients
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600g, Diced Chicken Thigh Fillet
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1 tablespoon Cornflour
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2 tablespoon Chinese Saoxing Wine
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5 tablespoon Light Soy Sauce
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Spring Onion
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3 Cloves, Minced Garlic
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2cm Ginger
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8 Dried Chilli Flakes
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2 tablespoon Vegetable Oil
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1 tablespoon Sesame Oil
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1 tablespoon Dark Soy Sauce
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100ml Water
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2 tablespoon Soft Brown Sugar
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a handful of Roasted Cashew nuts
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Directions
Let me show how to make the takeaway classic Kung Pao Chicken yourself at home.
Sometimes called Gong Bao or Kung Po, Kung Pao Chicken is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chilli peppers. The classic form of the dish is a staple in Sichuan cuisine, from the Sichuan Province of south-western China and includes Sichuan peppercorns. However, the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
Having a chilli addiction I love the traditional version, but my home recipe for Kung Pao chicken is the Cantonese version. I learnt this dish during my time in Hong Kong it still have a little kick from the chilli, but is not as nuclear as it Sichuan cousin and will be familiar to every one as the popular dish from Chinese Takeaway menus around the world.
Serve this dish with simple boiled rice or egg fried rice the choice is yours but what every you do don’t forget the prawn crackers.
Steps
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1
Done
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Marinate the diced chicken with Shaoxing wine, soy sauce and corn flour for at least 30 minutes. |
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2
Done
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Make the by mixing soy sauce, water and brown sugar in small bowl before start cooking. |
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3
Done
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Heat saucepan or wok over high heat and pour 2 tablespoon vegetable oil. Sauté garlic, ginger, dried chillies and shallot until fragrant. Add the marinated chicken and cook for 4 minutes. Add the mixing stock and continue cooking until the sauce is thicken. Taste and add seasoning if needed. |
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4
Done
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Turn off the heat. Pour one tablespoon of sesame oil, spring onion and cashew nuts. Mix well. Serve straight away with jasmine rice |
