Kung Po Chicken

Name: Kung Po Chicken
Ingredients: 600 g chicken thigh fillets, cut into 1cm cubes; 2 tablespoons cornflour cornstarch; 2 tablespoons shaoxing wine; 2 tablespoons peanut oil; 10 dried red chilies; 2 tablespoons peanut oil, extra; 2 tablespoons ginger, cut into thin strips; 1 tablespoon brown sugar; 1/2 cup unsalted dry roasted peanuts; 2 tablespoons light soy sauce; 1 tablespoon chinese black vinegar or 1 tablespoon balsamic vinegar; 1 pinch of sichuan salt and pepper

12 ingredients

5 steps

Ingredients

600 g chicken thigh fillets, cut into 1cm cubes
2 tablespoons cornflour cornstarch
2 tablespoons shaoxing wine
2 tablespoons peanut oil
10 dried red chilies
2 tablespoons peanut oil, extra
2 tablespoons ginger, cut into thin strips
1 tablespoon brown sugar
1/2 cup unsalted dry roasted peanuts
2 tablespoons light soy sauce
1 tablespoon chinese black vinegar or 1 tablespoon balsamic vinegar
1 pinch of sichuan salt and pepper

Directions

1

Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
2

Place oil and chillies in a cold wok and then turn heat to low. Cook for about 11/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
3

Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
4

Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
5

Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.