KUNG PAO CHICKEN [gong bao ji ding]🥢
~chicken and peanut in a spicy sauce~
My take on this classic Chinese dish with spicy chicken, peanuts, vegetables in a mouthwatering Kung Pao sauce.
This easy homemade recipe is healthy, low in calories and much better than the Chinese takeout.
I used Sichuan peppercorn for the numbing flavor and loads of dried red chilies for the “mala” (spicy and numbing) flavors.
CHICKEN 1 lb cut into bite size pieces
2 tsp cornstarch
1 tbsp light soy sauce
1.5 tbsp dark soy sauce
2 tbsp Chinese black vinegar
1 tbsp Chinese Cooking Wine
3 tbsp sugar
1/2 tsp sesame oil
1/3 cup water
Mix it all and pour 1.5 tbsp sauce over chicken and mix, set aside for 10 – 20 minutes.
2 tbsp sesame oil
2 garlic cloves , minced
1 tsp ginger , finely chopped
6 – 10 dried chillies
3 green onions, sliced
1.5 tsp ground red sichuan peppercorns
1/2 cup whole peanuts roasted
1. Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
2. Add chicken, cook until it turns white, then add the white of the green onions. Cook until chicken is cooked through – about 2 minutes.
3. Add rest if the sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
4. Finally, add peanuts and green part of the green onions. Also check spiciness – add more ground Sichuan pepper if you can handle the heat!