Kung pao chicken
Diced Chicken with Dried Chillies, Peanuts and Sichuan Pepper
Kung pao chicken is quickly stir-fried diced chicken in a glossy, sweet and sour sauce, with dried chillies, Sichuan pepper, spring onions and roasted peanuts.
The recipe roasts 150 g of peanuts in the wok, marinates 340 g of diced chicken breast for 20 minutes, stir-fries it with chillies, Sichuan pepper and aromatics and finishes with the sauce and peanuts.
Ingredients
Peanuts
- 1 tsp vegetable oil
- 150 g raw shelled peanuts
Chicken marinade
- 340 g chicken breast, cubed
- 1 tsp oil
- 1 tsp cornflour
- 1 tsp Shaoxing wine
- 1/8 tsp salt
- A pinch of white pepper
Sauce
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- 3 tbsp water
- 1 tsp cornflour
Stir-fry
- 3 tbsp oil
- 3 garlic cloves, smashed and sliced
- 2 thin ginger slices, minced
- 2 dried red chillies, deseeded and chopped
- 1/2 tsp Sichuan peppercorn powder
- 6 spring onions, white parts only, cut into pieces
Method
- Roast the peanuts Roast the peanuts with the oil in a wok over medium heat for 3 minutes, stirring constantly. Cool completely.
- Marinate Mix the chicken with the marinade ingredients and leave for 20 minutes.
- Mix the sauce Stir together the sauce ingredients and set aside.
- Sear the chicken Heat 2 tbsp of the oil and sear the chicken until cooked through, with no pink. Remove.
- Fry the aromatics Add 1 tbsp of oil over low heat and cook the garlic, ginger, chillies, Sichuan pepper and spring onions until fragrant.
- Combine Return the chicken, raise the heat and stir-fry for 1 minute. Stir the sauce, add it and cook for 1 minute until thickened. Add the peanuts, toss and serve.
Food safety
Chicken must be cooked through, with no pink and juices running clear. Peanuts are a major allergen. Hot oil spits: keep children back. Wash hands and boards after raw chicken.
Cool the peanuts so they stay crisp.