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Kung Pao Chicken


Kung Pao Chicken is a popular Szechuan cuisine. This is a must dish to order for my family, whenever we dine at a Sichuan restaurant. Of course, the vital ingredients are the Sichuan peppercorns. A small amount of the Sichuan peppercorns will go a long way. They have a slight lemony taste and also use to numb or tone down the spiciness of chilies.

Updated: December 3rd 2013 Kung Pao Noodles With Chicken {related recipe}


Kung Pao Chicken

Ingredients

2 Chicken Breasts, skinless and cut into cubes
3 Tbsp Peanut Oil
50g Cashew Nuts, roasted
4 stalks of Scallions, cut into 1 inch segments
3 cloves of Garlic, roughly chopped
1/2 inches of Ginger, thinly sliced
1/2 tsp of Sichuan Peppercorns
15 Dried Chilies, cut into 3/4 inch segments

Marinade
1 Tbsp Chinese Rice Wine
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
1 Egg White
2 tsp Cornflour

Sauce
2 Tbsp Chinese Black Vinegar
1 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
1 tsp Sesame Oil
2 tsp Sugar
1 tsp Cornflour
100 ml Water

Method

Marinate the chicken cubes for about 1 hour.

Mix together all the sauce ingredients until well combined.

Heat 2 Tbsp of oil in the wok, sauté the marinated chicken for about 3 to 5 minutes. Dish out and set aside.

Then toss in the Sichuan peppercorns and dried chilies and sauté and set it aside.

With the remaining oil, sauté the ginger and garlic until fragrant.

Then add the chicken, Sichuan peppercorns, dried chilies and the prepared sauce. Bring it to a boil and add the scallions and roasted cashew nuts. Give it a quick stir and serve immediately!



Comments

  1. Wow! This is look like a Thai food also but totally different. Look really YUMMY...must try..;)

    ReplyDelete
  2. I realized that I've had the Thai Chicken with Cashew Nut dish before in Bangkok (: It taste different, but it looks similar:)

    ReplyDelete
  3. Sorry for this late question. I just found your site & love it. I live part-time in Washington State and partly in the Virgin Islands. When in the latter, we have to try to satisfy our cravings by cooking on our own.
    Kung Pao is pretty common in the States even at non-Sichuan restaurants, but we've found only a few who do it well. Your recipe sounds delicious.
    I'm going to have to find conversions for the metric measures. You've listed cornflour. Is that the same as corn starch in the US?

    ReplyDelete
  4. @johta: I'm glad that you love it! Yes, Corn Starch is the same as Corn Flour. The column on the right hand side of the page, has a conversion table, so I guess you can check it out there :) Thanks for visiting and the comment!

    ReplyDelete
  5. Love your blog.
    Tried this out and it was delicious!
    from South Africa
    xxx

    ReplyDelete
  6. This look delicious! I can't wait to make it. For the sesame oil, do you use toasted or regular (clear)?
    Thank you!

    ReplyDelete
  7. @Chris: It would be toasted/roasted sesame oil.

    ReplyDelete
  8. just finished it. really was one the best kung-pao recipes we've ever made,if not the best. thanks from new zealand

    ReplyDelete

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