Saturday, September 26, 2009

Kung Po Chicken

Kung Po chicken is a classic dish in Szechuan cuisine, originating in the Szechuan province of central-western China. This is a westernised version of kung po chicken, consisting of stir fried chicken instead of deep fried chicken, so it's healthier and lighter.


600g chicken thigh fillets, diced or sliced
2 tablespoons corn flour
2 tablespoons Shao Hsing wine
2 tablespoons peanut oil
10 small dried red chillies
2 tablespoons peanut oil extra
5 cm piece of ginger cut into thin strips
1 tablespoon brown sugar
½ cup unsalted roasted peanuts
2 tablespoons light soy sauce
1 tablespoon Chinese black vinegar
1 pinch of Szechuan salt and pepper

  1. Combine chicken with corn flour and Shao Hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
  2. Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1 1/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
  3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies and stir fry for 30 seconds.
  4. Add sugar and stir fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.

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