Kung Pao Chicken
Uncover the fascinating origins of Kung Pao chicken, an iconic dish rich in flavour and history. Learn how the traditional techniques and the robust ingredients blend together, creating a delectable journey of taste. This guide reveals the complexity behind preparing this masterpiece.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Breast
- 2 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 2 tbsp Cornflour
- 1 tbsp Sesame Oil
- 1 tbsp Honey
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
- 2 tbsp Soy Sauce (adjust to taste)
- 2 tbsp Hoisin Sauce
- 2 tbsp Rice Vinegar
- 2 tbsp Honey
- 1 tbsp Sesame Oil
- 1 tsp Chilli Flakes
- 60 g Peanuts (unsalted)
- 2 tbsp Vegetable Oil
- 1 Red Bell Pepper (diced)
- 1 Green Bell Pepper (diced)
- 1 medium Onion (diced)
- 3 Garlic Cloves (minced)
- 4-5 Dried Red Chillies
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
- Spring Onions (for garnish)
Instructions
- 1
In a bowl add soy sauce, rice vinegar, cornflour, sesame oil, honey, salt, and black pepper in a bowl to make the marinade. Mix in the chicken pieces until coated well. Cover the bowl and refrigerate for at least 30 minutes.
- 2
In a separate bowl, make the sauce by mixing together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and red chilli flakes. Set aside.
- 3
Heat vegetable oil in a large frying pan or wok over medium-high heat. Add diced onions and bell peppers and stir-fry for 2-3 minutes until they soften.
- 4
Add minced garlic and dried red chillies to the pan and stir-fry for 1-2 minutes until fragrant.
- 5
Add the marinated chicken to the pan and stir-fry for 5-7 minutes or until no longer pink. Season with salt and black pepper to taste.
- 6
Pour the sauce into the pan, along with unsalted peanuts. Stir-fry everything for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- 7
Finally, garnish the dish with chopped spring onions and serve hot with rice or noodles. Enjoy your homemade kung pao chicken!