Name: Kung Po Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: ½ teaspoon salt; 1 onion, peeled and chopped; 2 tablespoons rice vinegar; 1 green bell pepper, seeded and chopped into chunks; 1 medium chili, seeded and chopped; ½ teaspoon ground Sichuan peppercorns; 2 tablespoons hoi sin sauce; 1 tablespoon dark soy sauce; 1 tablespoon peanut oil; ½ teaspoon crushed dried chili flakes; 12 oz skinless chicken breast, sliced then diced; 6 baby corn, chopped into ½ in slices; 1 tablespoon cornstarch

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

China Modern

By Ching-He Huang

Published 2006

About

This one delivers a taste sensation that is irresistible for those who love heat. But it isn’t only heat that you detect; there are sweet, tangy and savory elements too. The recipe is another one originating from Sichuan province in China, a region that has a love of chilies. I have served this dish countless times at dinner parties and it always gets the thumbs up. You can also use shrimp instead of chicken.