Kung Po Chicken

Posted by Twotails32 (464 days ago)

Can someone tell me how to make this?

Thanks.

(I am based in Hong Kong)

Posted by Claire (464 days ago)

You asked for it!

The actual cooking is quick. It's the teaspoon of this and tablespoon of that which takes a bit of time.


Ingredients
2 (about 300g) boneless chicken breasts, with or without skin
3 garlic cloves and the same amount of fresh ginger
5 scallions, just the white parts
2 tbsp peanut oil
A good handful of dried red chillies (at least 10), preferably Sichuanese if you can get them
1 tsp whole Sichuan pepper
100g roasted unsalted peanuts

For the marinade
1/2 tsp salt
2 tsp light soy sauce
1 tsp Shaoxing rice wine or you can use a medium-dry sherry
1 1/2 tsp potato flour or 2 1/4 tsp cornstarch
1 tbsp water

For the sauce
3 tsp sugar
3/4 tsp potato flour, or 1 1/8 tsp cornstarch
1 tsp dark soy sauce
1 tsp light soy sauce
3 tsp Chinkiang or black Chinese vinegar
1 tsp sesame oil
1 tbsp chicken stock or water

Method
1. Cut the chicken as evenly as possible into 1.5 to 2cm strips and then cut these into small cubes. Place in a bowl and mix in the marinade ingredients. Leave for 30 minutes.
2. Peel and thinly slice the garlic and ginger, and chop the scallions into chunks as long as their diameter (to match the size of the chicken cubes). Snip the chillies in half or into 5-cm sections. Discard as many of the seeds as you can. And wear rubber gloves to do this.
3. Combine all the sauce ingredients in a small bowl.
4. Season the wok, then add 2 tablespoons of oil and heat over a high flame. When the oil is hot but not yet smoking, add the chillies and Sichuan pepper then stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (take the wok from the heat to prevent overheating).
5. Quickly add the chicken and fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through (test one of the larger pieces to make sure).
6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, stir in the peanuts and serve.

(I am based in Unspecified)