Kung Pao Chicken

A great chicken dish with a good spicy kick thanks to the chillies and Sichuan pepper corns. The pepper corns add a lovely numbing sensation to the taste as well as a flowery aroma.


For the Chicken

  • 1kg chicken breast, cut into 1 cm cubes
  • 3 tsp. dark soy sauce
  • 3 Tbs. shaoxing wine
  • 4 tsp. baking soda
  • 6 tsp. cornstarch
  • 1 tsp. white pepper

For the Sauce

  • 1 1/2 tsp. dark soy sauce
  • 9 Tbs. light soy sauce
  • 6 Tbs. black vinegar or balsamic
  • 6 Tbs. sugar
  • 3 tsp. cornstarch
  • 3 Tbs. shaoxing wine
  • 1 1/2 cup chicken stock

For Stir Fry

  • 2 Tbs. cooking oil
  • 12 cloves garlic, chopped
  • 3 oz. ginger root, chopped (approximately 2 Tbs.)
  • 10 dried chili, cut into 1/2-inch pieces (approximately 3 Tbs.)
  • 2 Tbs. Sichuan peppercorns, toasted and lightly grind
  • 12 green onions, cut into 1/2-inch pieces
  • 1 cup roasted/unsalted peanuts
  • 3 tsp. sesame oil

Cut the chicken into 1.5cm cubes. Place in bowl with the marinade ingredients. The baking soda is optional but is a traditional Chinese tenderiser. Cover and let stand for an hour.

Heat wok with some veg oil, cook chicken in small batches and remove to plate.

Clean wok, add more oil all and cook off the vegetables. Add chicken and stir in sauce. Drizzle with sesame oil.

Serve with good basmati rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: