Kung Pao Chicken or Kung Po Chicken, is a Sichuan dish that is rich in its sweet and spicy taste. This dish is stir-fried with either chicken or pork, combined with peanuts and dried chilies. The authentic Kung Pao Chicken dish has its Sichuan peppercorn for numbing flavor, however the Malaysian style of this dish is less spicy than the original one.
Today’s version of Kung Pao Chicken is less spicy as I tailored the spiciness level according to hubby’s level of tolerance. However, if you love spicy food, you can add more dried chilies or Sichuan peppercorn into it.
Kung Pao Chicken (宫保鸡) Recipe
Serves: 2 pax / Prep Time: 15mins / Cook Time: 10mins / Level of Difficulty: Simple
Ingredients
- 500g chicken fillets
- Fresh young ginger (8-9 finely sliced)
- 3 cloves garlic (sliced diagonally)
- 5-6 dried red chilies
- Fresh scallion (finely chopped)
- 1 tbsp. cashewnuts (not in the above image)
- 2 tbsp. Canola oil
Marinade
- 1 tbsp. soy sauce
- 1 tbsp. King Malee rice wine (not in the above image)
- 1 tsp. Canola oil
- 1 tbsp. cornstarch (not in the above image)
Sauce
- 2 tbsp. soy sauce
- 1 tsp. sugar
- 1 tsp. black vinegar
- 3 tbsp. water
- 2 tsp. dark soy sauce
- 2 tsp. cornstarch (not in the above image)
Instructions
1. Cut the chicken fillets into half and marinate them with the above ingredients for 30 minutes.
2. Mix the sauce ingredients in a small bowl until the cornstarch is fully dissolved and set aside.
3. Heat up the non-stick frying pan with 1 tbsp. canola oil. Stir fry the chicken until 70% cooked. Dish out and set aside.
4. Clean the pan and add the remaining canola oil. Add in the garlic and ginger and stir fry until golden brown. Subsequently, add in the dried red chilies and stir fry them until it is aromatic.
5. Add in the half-cooked chicken meat and the cashewnuts and do a quick stir before adding in the sauce.
6. Stir the chicken continuously until the sauce fully coats the meat.
7. Add in the fresh scallion and stir quickly.
8. Dish out and serve immediately with hot steamed rice.
NOTES:
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