Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Kung Pao Chicken

Recipe Type: Entree

Cuisine: Chinese

Author: Caroline

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 2

This recipe is in honor of Chinese New Year 2015 – Year of the Goat – That’s my year! Let’s hope it’s a good one, and I hope you enjoy this delicious Chinese recipe which is a very simple Kung Pao Chicken.

Ingredients

  • marinade
  • 1 tbsp cornflour / corn starch
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 tbsp soy sauce

 

  • 2 Chicken breasts cut into small chunks
  • 1 tsp sesame oil
  • 2 tbsp ground nut or canola oil
  • 3 spring onions washed and sliced
  • 8 dried chillies de-seeded
  • 1 big clove garlic finely chopped
  • 1 tsp finely grated ginger
  • ½ cup dry roasted peanuts

 

  • Sauce
  • 2 tbsp light soy sauce
  • 1 tsp Chinese black rice vinegar / or balsamic as a sub
  • 1 tsp sugar
  • 2 tsp cornflour
  • 2 tbsp water

Instructions

  1. Start by marinating your chicken
  2. Mix all the marinade ingredients together in a bowl
  3. Add the chicken and stir, making sure it’s all coated.
  4. Leave to one side preferably for ½ hour while you prepare all your other ingredients.
  5. Make sure you have everything chopped and ready to cook before you start cooking this dish. Chop the spring onions, garlic and ginger, de seed to chillies.
  6. Mix together all the ingredients in a bowl for the sauce.
  7. Now you are ready to cook! Heat the oils in a wok, have the heat on medium, not too hot or it will burn.
  8. Add the chillies first for a few seconds, this helps flavor the oil
  9. Next add the chicken an stir fry until it has all turned white or browned on the outside
  10. Then add the garlic, ginger, ¾ of the spring onions, peanuts
  11. Stir fry for a minute and then add the sauce
  12. Keep stir frying until the chicken is cooked through, you’ll notice the sauce get’s thick
  13. If you want to add a little water about a tbsp to make it more runny you can
  14. Serve on a bed of steamed white rice.
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