Kung Pao Chicken Recipe

step 1

• STEP 1.Cut 300 gms chicken breast into half inch cubes.

step 2

• STEP 2.Place the chicken pieces in a bowl and add 1 tbsp chinese cooking wine, 1 tsp dark soy sauce, 2 tsp cornstarch, ½ tsp white pepper, ¼ tsp salt, ¼ tsp baking powder. Mix well to combine all the ingredients. Leave it to marinate.

step 3

• STEP 3.-1to make the sauce, 1 tbsp light soy sauce, 1 tbsp black vinegar, 2 tsp white sugar, 1 tsp cornstarch, 1 tsp white pepper, ¼ tsp salt, ¼ cup water. Mix it well.

step 4

• STEP 4.-2deseed 10 dry red chillies.

step 5

• STEP 5.-3toast 1 tbsp sichuan peppercorns for a few seconds till aroma is released. Then pound it in a mortar and pestle. Keep aside.

step 6

• STEP 6.-4add 1 tsp oil in the wok and stir fry ½ cup peanuts in 1 tsp oil till toasted. Set aside.

step 7

• STEP 7.-5heat 1 tbsp oil in the same wok and turn the heat to maximum. Add the marinated chicken pieces and stir fry for 2 minutes till the chicken changes colour and is seventy percent done. Remove from the pan.

step 8

• STEP 8.-6next 1 tbsp oil to the hot wok and add ½ cup minced garlic, 2 tbsp minced ginger, 10 deseeded dry red chillies, 1 tbsp ground sichuan peppercorns. Stir on high heat for 1 minute.

step 9

• STEP 9.-7then add the prepared sauce and stir it well. When it begins to boil, the sauce will start to thicken.

step 10

• STEP 10.-8at this stage add the chicken pieces and continue to cook for 2 minutes stirring all the ingredients together so that the chicken is well coated with the sauce.

step 11

• STEP 11.-9add 1 up chopped green onions and ½ cup roasted peanuts. Combine well.

step 12

• STEP 12.-10kung pao chicken is ready to serve.