Kung Pao Chicken 宫保鸡
Kung Pao Chicken is a classic stir fry chicken dish. Fried with dried chilli and cashew nuts, this is a perfect combo of tangy, sweet, savoury and spicy.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 grams boneless and skinless chicken meat (chicken breast or chicken thigh meat, cut into small chunks)
- 8 dried chillies (soaked, seeded and cut into pieces)
- 3 cloves garlic (sliced)
- 5 slices ginger
- 2 spring onion (white part (diced), green part (3 cm length))
- 50 gram cashew nuts (toasted)
- 3 tbsp cooking oil
- 1/2 tsp salt
- 1 egg white
- 1/4 tsp ground white pepper
- 1/2 tsp sesame oil
- 1 tbsp cornflour
- 1 tbsp water
- 1 tbsp sugar
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tsp cornflour
- 2 tbsp water
Instructions
- 1
Prepare Ingredients:
- 2
Have ready all ingredients needed.
- 3
Cut the chicken meat into small cubes and prepare ingredients to marinate the meat.
- 4
Place chicken cubes in a bowl and mix in all marinade ingredients and marinade for 30 minutes.
- 5
Meanwhile, cut garlic cloves and ginger into thin slices. Cut the top part of spring onion into bite size and green part of spring onion into 3cm in length.
- 6
Soak dried chillies, drained, deseed and cut into 2 cm pieces.
- 7
In another bowl, add in all the ingredients for the kung pao sauce. Whisk eveything till well mix and set aside for later use.
- 8
Cooking Kung Pao Chicken:
- 9
First, stir fry cashew nuts in a hot wok for about 3 minutes to toast the nuts till golden brown and fragrant. Then set aside.
- 10
Heat up a wok with 1 tablespoon of oil and stir-fry the marinated chicken until the meat turns white, about 80% cook. Dish out and set aside.
- 11
Reheat wok and add in the balance 2 tbsp oil. Add in ginger, garlic slices and white part of spring onions and give it a quick stir. Then add in dried chillies. Stir fry the dried chillies till aromatic, smells spicy and turns a darker red colour.
- 12
Next, add in the sauted chicken meat. Stir fry briefly before adding in the toasted cashew nuts. Then add the sauce and bring it to a boil. Stir continuously until the chicken mixture is evenly coated and the sauce has thickened. Taste and adjust seasoning if needed.
- 13
Lastly toss in the green spring onion, stir to combine well with the chicken cubes and dish out to serve.
- 14
Serve immediately with steamed white rice and Enjoy!