Kung pao chicken

Name: Kung pao chicken
Cuisine: Chinese
Ingredients: 2 tsp chinkiang vinegar (Chinese black rice vinegar); 2 small red chillies, finely chopped; 2 tsp chinkiang vinegar (Chinese black rice vinegar); 4 spring onions (scallions), sliced; 4 spring onions (scallions), sliced; 2 garlic cloves, thinly sliced; 4 cm (1½ in) piece of root ginger, peeled and thinly sliced; 2 tbsp light soy sauce; 2 tbsp dry sherry or rice wine; 2 tbsp dry sherry or rice wine; 2 tsp arrowroot or cornflour (cornstarch); 2 tsp arrowroot or cornflour (cornstarch); 2 tsp arrowroot or cornflour (cornstarch); 100 ml (3½ fl oz/scant ½ cup) white chicken stock; 1 tsp caster (superfine) sugar; 4 x 175 g (6 oz) skinless, boneless chicken breasts; 4 x 175 g (6 oz) skinless, boneless chicken breasts; 2 tbsp sunflower oil; 75 g (2½ oz/½ cup) peanuts; 1 tsp sesame oil; 1 tsp sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Kung Pao chicken - sometimes also referred to as Gong Bao chicken - is a legendary Sichuanese dish consisting of tender, marinated chicken pieces, lip-tingling spices and crisp roasted peanuts, all in a wonderful fragrant sauce. Serve it with simple steamed rice and stir-fried greens, such as bok choy or Chinese broccoli.

Ingredients

4 x 175 g (6 oz) skinless, boneless chicken breasts
2 tbsp

Asia
China
Sichuan
Main course

Method

Cut the chicken into 1cm (½in) strips, then into small cubes. Set aside.

To make the marinade, mix together in a bowl the sea salt, soy sauce, sherry, arrowroot, stock, sugar, garlic, ginger, spring onions (scallions), chillies and vinegar.

Add the chicken cubes and leave to marinate at room temperature for 20 minutes.

Heat the sunflower oil in a wok or large frying pan