Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 gms boneless Chicken or Chicken Thigh; 1 cup Bell Peppers, diced into 1 inch squares; 1/3 cup diced Onions; ½ Zucchini, roughly chopped or sliced into rounds (Optional); 4-5 tablespoons roasted unsalted Peanuts or Cashews; 6-8 dried Red Chilies (seeded and cut into halves or smaller pieces); 4 tablespoons Oil; 5 Tbsp minced Ginger; 2 heaped Tbsp minced Garlic; 2 stalk Spring Onion (cut into rings); Salt according to taste; 5 Tsp Sesame Oil (Optional); 2 tsp Corn Starch; 2 tbsp Soya Sauce; 5 tbsp Chinese Shaoxing rice wine (can be substituted for rice wine vinegar or else apple cider vinegar); 2 tsp Oil; 3 tbsp light Soy Sauce; 1 tsp Dark Soy Sauce; 2 tsp Hoisin Sauce; 2 tbsp Chinese Black Vinegar ( can be replaced with balsamic vinegar instead); 1/2 tsp Sichuan Peppercorn, freshly grounded; 1 tbsp Sugar; 1 heaped tsp Corn Starch; 1/3 cup Water or Chicken Stock

Description

Everyone’s Favourite

Scale

Ingredients

500 gms boneless Chicken or Chicken Thigh
1 cup Bell Peppers, diced into 1 inch squares
1/3 cup diced Onions
½ Zucchini, roughly chopped or sliced into rounds (Optional)
4–5 tablespoons roasted unsalted Peanuts or Cashews
6–8 dried Red Chilies (seeded and cut into halves or smaller pieces)
4 tablespoons Oil
5 Tbsp minced Ginger
2 heaped Tbsp minced Garlic
2 stalk Spring Onion (cut into rings)
Salt according to taste
5 Tsp Sesame Oil (Optional)

Ingredients for the Mariande :

2 tsp Corn Starch
2 tbsp Soya Sauce
5 tbsp Chinese Shaoxing rice wine (can be substituted for rice wine vinegar or else apple cider vinegar)
2 tsp Oil

Ingredients for the Sauce :

3 tbsp light Soy Sauce
1 tsp Dark Soy Sauce
2 tsp Hoisin Sauce
2 tbsp Chinese Black Vinegar ( can be replaced with balsamic vinegar instead)
1/2 tsp Sichuan Peppercorn, freshly grounded
1 tbsp Sugar
1 heaped tsp Corn Starch
1/3 cup Water or Chicken Stock

Instructions

Wash and clean chicken. Pat dry with paper towels. Cut chicken into bite-sized pieces and transfer them to a bowl. Marinate the chicken with all the ingredients under Ingredients for Marination. Cover and keep aside for 15-20 minutes.
Mix together the Sauce Ingredients in a bowl and set aside ready to be used.
Heat 2 tbsp of oil in a deep bottom pan. Stir fry the marinated chicken until they are 80% cooked. Take them out and set aside.
Add in the remaining 2 tbsp of oil to the pan. When oil is hot add in the vegetables, that is, bell peppers, onion and zucchini. Stir over high flame for a couple of minutes before adding in the minced ginger and garlic. Give it a quick stir before adding in the dried red chilies.
Saute until the dried red chilies release a spicy aroma. The garlic should be lightly fried and is light brown in colour. Add in the chicken back to the pan. Stir frequently before adding in the roasted peanuts.
Now add the sauce and keep stirring continuously until the chicken is nicely coated with the sauce. Add in the spring onion (scallion) and the sesame oil (if using any) and give it a good toss.
Dish out and serve immediately paired with steamed rice, fried rice or noodles of your choice.

Notes

If the Sichuan Peppercorn is not readily available, you may substitute it with black peppercorns.

Nutrition

Serving Size: 4