Classic Kung Pao Chicken

Name: Classic Kung Pao Chicken
Yield: Serves 4
Cuisine: Chinese-American
Ingredients: 450 g (1 lb) boneless, skinless chicken breasts; 2 tablespoons Shaoxing rice wine or dry sherry; 1½ tablespoons dark soy sauce; 1 tablespoon finely sliced garlic; 480 ml (16 fl oz) groundnut oil, or 480 ml (16 fl oz) water (see variation) and 1½ tablespoons groundnut oil; 2 dried red chillies, split lengthways; 40 g (1½ oz) shelled raw peanuts; 2 teaspoons Chinese black rice vinegar; 2 teaspoons cornflour; 2 teaspoons toasted sesame oil; 2 teaspoons sugar; 1 teaspoon salt; 1 egg white; 1 teaspoon cornflour mixed with 2 tablespoons water; 2 tablespoons Chinese Chicken Stock or store-bought fresh stock; 2 teaspoons finely chopped fresh ginger; 1 tablespoon finely chopped spring onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

This became a very popular dish in Chinese-American restaurants in the 1970s, when menus began to expand to include many more authentic and traditional examples of Chinese cuisine. It continues to be a great favourite.

It is a classic Sichuan dish that has gone through many mutations. From my research, its first appearance in the US was in New York, and subsequently it spread to menus throughout the country. Today there is hardly a Chinese restaurant in America that does not offer t

Ingredients

Main course

Ingredients

Method