Kung Pao Chicken

By Kitchen Sanctuary · 35 min

Ingredients

Instructions

1. Mix the marinade ingredients (rice wine, white pepper, dark soy sauce, hoisin sauce, sesame oil, sugar, garlic, ginger and ground Sichuan pepper if using) in a bowl.
2. Toss the chopped chicken with the cornflour in a separate bowl. Stir in one third of the marinade, cover and refrigerate for 30 minutes (up to 12 hours). Keep the rest of the marinade for the sauce.
3. Dry-cook the whole dried chillies in a wok or pan over medium heat, turning often, for a couple of minutes until they darken.
4. Add the oil and heat over high heat. Remove the chicken from the marinade with a slotted spoon, add it to the pan and fry for 7–8 minutes until cooked through.
5. Add the red pepper, courgette and spring onions and cook for 2–3 minutes until heated through but still crunchy.
6. Add the reserved marinade and the chillies and cook for about 2 minutes, until the sauce thickens slightly.
7. If you want a thicker sauce, mix 1 tbsp cornflour with a couple of tablespoons of cold water, then stir it in while stirring the pan. The sauce will thicken quickly.
8. Add the peanuts just before serving and stir briefly. Serve over boiled rice.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

GarlicGingerScallionRiceBell pepperChicken breastZucchiniPeanut