Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: China
Ingredients: 500g chicken thigh, cubed; 50g roasted peanuts; 8 dried red chillies; 1 tsp Sichuan peppercorns; 3 cloves garlic, sliced; 1 piece ginger, sliced; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sugar; 1 tsp cornflour; oil for wok

China

Named after Ding Baozhen, a Qing dynasty official. Banned during the Cultural Revolution as bourgeois, then rehabilitated.

Sichuan stir-fried chicken with dried chillies and peanuts — a fiercely spiced, sweet-sour dish with the mouth-numbing tingle of Sichuan pepper.

Prep

20 mins

Cook

10 mins

Difficulty

Medium

Calories

545 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

500gchicken thigh, cubed

50groasted peanuts

8dried red chillies

1 tspSichuan peppercorns

3 clovesgarlic, sliced

1 pieceginger, sliced

3 tbspsoy sauce

2 tbsprice vinegar

1 tbspsugar

1 tspcornflour

oilfor wok

Method

Marinate chicken in soy and cornflour 15 minutes.

Heat wok until smoking. Fry chillies and Sichuan pepper until fragrant.

Add chicken. Stir-fry on high heat 3 minutes. Add garlic, ginger, vinegar and sugar.

Add peanuts. Toss.

Chef's Tip

The wok must be scorching — kung pao cooked at low heat is a pale imitation.

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Kung Pao Chicken

Ingredients

Method

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