Kung Pao Chicken

Name: Kung Pao Chicken
Cuisine: Chinese
Ingredients: ½ teaspoon sugar; 4 spring onions (scallions), finely chopped; 1 teaspoon shaoxing; 120 g (4½ oz/¾ cup) peanuts, roasted; 2 tablespoons fresh chicken stock; 1 teaspoon sea salt; 1 tablespoon shaoxing; 2 red capsicums (peppers), diced; 2 teaspoons Chinkiang vinegar; 2 teaspoons light soy sauce; 8 cloves garlic, finely chopped; 2 dried long red chillies, halved lengthways; 1 small knob of ginger, peeled and finely chopped; 350 g (12 oz) free-range or organic chicken thigh fillets, skin on, diced; 3 tablespoons vegetable oil

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is one of the first Sichuan dishes people learn to cook — you’ve probably had it many times in Chinese restaurants.

Ingredients

350 g (12 oz) free-range or organic chicken thigh fillets, skin on, diced
3

Asia
China
Main course

Method

To make the marinade, mix together the soy sauce, shaoxing and sugar with the chicken, and leave to marinate for 20 minutes.

Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the chillies until they blacken. Add the chicken and cook undisturbed for 1 minute, allowing the chicken to start browning, then stir-fry for 1 minute, or until the chicken is