Kung Pao Chicken
A classic Sichuan dish known all around the world for its use of dried chili peppers. This version is slightly tangy and slightly sweet, while staying true to its spicy roots.
Ingredients
For the stir fry:
- 3 chicken thighs boneless
- 15 bird's eye chili pepper (dried) seeds removed
- 1 tbsp black peppercorns
- 4 stalks green onion (scallion) cut into 5cm strips
- 3 cloves garlic sliced
- 1 tbsp ground ginger chopped
- 1 ginger sliced (3 inch knob)
- 2 bird's eye chili pepper (red) sliced
- 5 tbsp canola oil subs vegetable or any cooking oil suitable for deep frying
- 1 tbsp soy sauce
For the marinade:
- 1 tbsp light soy sauce
- 1 tbsp rice wine
- 1/2 tsp salt
- 2 tsp cornstarch
For the sauce:
- 2 tbsp rice wine vinegar
- 1 tbsp light soy sauce
- 2 tbsp water
- 2 tbsp white granulated sugar
Instructions
- Cut chicken thighs into 1 ½ inch chunks.
- Put the chicken pieces into a large bowl. Add 1 tbsp of ground black pepper, 1 tbsp of Chinese rice wine, ½ tsp of salt, and 2 tsp cornstarch. Coat the pieces of chicken with the mixture and marinate for 30 minutes.
- Remove the seeds from the dried chili peppers.
- Thinly slice the 3 cloves of garlic. Cut 4 green onion (white and green portion) into 3 inch pieces.
- Cut a 3 inch knob of ginger into thin slices.
- Thinly slice the fresh chili peppers crosswise.
- In a small bowl mix 2 tbsp of rice vinegar, 1 tbsp of light soy sauce, 2 tbsp of water, and 2 tbsp of sugar. Set the sauce aside.
- In a wok or a sauté pan heat the 3 tbsp of oil until shimmering. Add the 1 tbsp of peppercorns and fry until the oil is fragrant (about 1 minute) then remove the peppercorns. In the flavored oil add the dry peppers and fry until the first of the peppers begins to turn dark in color. Then immediately add the garlic, 1/3 of the ginger and about ½ of the green onion pieces (retaining the remainder).
- Stir fry until fragrant (about 1 minute).
- Add the sauce mixture and cook for minutes, stirring constantly.
- Transfer the stir fried mixture to a bowl.
- To the same pan add 2 tbsp of oil. Add the remaining pieces of green onion and ginger and the fresh chili pepper slices to the pan and stir fry until fragrant (about 1 minute) then add the chicken pieces.
- Stir fry until the chicken pieces are cooked. Add the retained sauce and vegetable back into the pan.
- Add 1 tbsp of dark soy sauce and continue to stir for another minute.
- Serve and garnish with fresh green onion slices.
Notes
Tip:
Adjust the amount of dried chillies according to your preference, but do take note not to use less than 10 dried chillies. For those who loves some crunch, you can add cashew or peanuts to the dish.
Adjust the amount of dried chillies according to your preference, but do take note not to use less than 10 dried chillies. For those who loves some crunch, you can add cashew or peanuts to the dish.
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