Kung Pao Chicken
Kung Pao Chicken is a typical Chinese Sichuan and classic Chinese restaurant takeout dish. A very appetizing, sweet, savoury and spicy stir-fry dish.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 6 tbsp extra virgin olive oil
- 1 kg skinless chicken breasts ((or thighs) trimmed and cut into 3cm cubes)
- 2 green capsicums (cut into 1 inch pieces)
- 15 small dried red chillies
- 3 spring onions (sliced into 1.5 inch lengthwise)
- 2 clove garlic (finely minced)
- 1 inch ginger (peeled and thinly sliced)
- 1 cup roasted cashew nuts
- steamed rice to serve
- 1 tbsp sesame oil
- 2 tbsp gluten free light soy sauce
- 4 tbsp gluten free kecap manis
- 2 tbsp gluten free rice wine vinegar
- 1 tbsp medium dry sherry
- 2 tbsp gluten free light soy sauce
- 2 tsp corn starch (or potato starch)
- 1/2 tsp ground white pepper
- 1 tbsp medium dry sherry
Instructions
- 1
Combine chicken pieces with marinade in a large bowl and mix well. Reserve for about 30 minutes.
- 2
Prepare and mix the sauce ingredients in a separate bowl.
- 3
Heat up non-stick wok with 3 tablespoons of extra virgin olive oil and stir-fry the roasted cashew nuts on low heat until golden. Remove and drain on paper towel.
- 4
Remove chicken from marinade and using the same oil in step 3, stir-fry the chicken for 2 to 3 minutes on medium-high heat. Remove chicken and set aside. Clean wok with kitchen paper towel.
- 5
Heat up the non-stick wok with 3 tablespoons of extra virgin olive oil, add garlic and ginger, and stir-fry until lightly golden on low heat.
- 6
Add the small dried red chillies and stir-fry for 30 seconds. Then add in the green capsicum and spring onions and stir-fry for another 2 minutes.
- 7
Return chicken to wok, add in the sauce prepared earlier. Cook for another 2 minutes or until chicken is cooked through.
- 8
Add the roasted cashew nuts to the top of the dish and serve with steamed rice.