Or The English name, Kung Pao Chicken. Kung Pao Chicken is one of my favourite dishes from China, and when you cook it make a lot, because it is hard to stop eating;)
It’s a Sichuan dish. The name comes from Ding Baozhen that was called Kung Pao. He used to serve this dish, and people started to call the dish after him.
900 grams (2 pounds) of chicken breasts, or legs. Cut into small cubes.
2,2 dl (1 cup) of fried peanuts
4 spring onions, the white part. Cut it into small bits.
8 dried chilli peppers ( or as many as you want, it’s according to your taste.
2 teaspoons Sichuan pepper
A pinch of salt
!!!If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.
When frying the Sichuan peppercorn, use low heat and be patient. Over-fried Sichuan peppercorn brings a bitter taste!! Ok?!?
a small pinch of salt
4 tsp. dark soy sauce (for coloring)
2 tbsp. Rice wine
4 tsp. cornstarch
The Mixed Sauce
1tablespoon dark soy sauce
2 tablespoons of light soy sauce
a small pinch of salt (around 1/2 tsp.)
5 centimetres (2 inch) of grated ginger
2 tablespoons chopped green onion
4 garlic cloves, finely chopped
2 tablespoon vinegar
4 tablespoons water
3-4 teaspoons of sugar
Cut the chicken into little square bits. Transfer the chicken to a large bowl and marine it with salt, soy sauce, cooking wine and cornstarch.
Cut the spring onion into thin slices, and slice the ginger and garlic.
Heat up the oil in the wok until hot, add the chicken cubes. Fry until all of the chicken cubes begin to change color.
Transfer the chicken cubes to a plate for a while. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Add the garlic, ginger and half of the scallions. Quickly fry to mix well.
Add the chicken again.
Stir the sauce, and then pour it in and mix with the chicken in the wok.
Fry until the sauce is well coated. Mix with the remaining leek onion white sections and fried peanuts. Finished!
Serve with rice.
I used Chili flakes in this one. Because my daughter doesn’t think it’s spicy then;)