Kung Pao chicken: the ever popular Chinese dish which leaves your mouth tingling with delight all the way to dessert. The heat can be adjusted from beginner to pro by varying the amount of chilli so everyone can enjoy this without fear of chilli inferno!
Course Main Course
Cuisine Asian, Chinese, Street Food
Keyword Asian, Asian Cuisine, Chicken, Chinese, Kung Pao, Street Food
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author cooking at home is fun
10long dried red chillies
6spring onions5cm lengths
1tbspSichuan peppercornstoasted and ground
Cut chicken into 2cm chunks then dust with flour.
Heat 100ml of peanut oil in a wok and shallow fry the chicken until golden and cooked, about 4-5 minutes. Discard oil from wok.
Heat remaining oil in wok on a medium heat to gently fry the chillies until fragrant. Remove and set aside.
Add garlic and ginger and fry for 20-30 seconds, then add the white sections of the spring onions, Sichuan peppercorns, chicken, chillies and half the peanuts, stirring for 1 minute.
Add Shaoxing wine, sugar, soy and stock, then simmer for 1-2 minutes until sauce forms and thickens slightly.
Add the green section of the spring onions, stir well.
Serve – garnished with peanuts chilli oil and rice.
The heat can be adjusted from beginner to pro by varying the amount of chilli so everyone can enjoy this without fear of chilli inferno!Make sure you have a supply of fresh peanuts handy, they really make this dish!