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Kung Pao Chicken

Servings 3 People

Ingredients

Roasted peanuts

  • 2 Tsp olive oil
  • 1 Cup raw peanuts skin Removed

chicken marinade

  • 350 Grams chicken breast fillet cut into cubes
  • 1 Tsp olive oil
  • 1 Tsp cornstarch
  • 1/8 Tsp salt
  • 1 Tsp shaoxing wine
  • 1 Pinch white pepper

Sauce

  • 1.5 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tsp brown sugar
  • 3 Tbsp water
  • 1 Tsp cornstarch

Main ingredients

  • 3 Tbsp olive oil
  • chicken marinade
  • 4 Cloves garlic minced
  • 1 Tsp minced ginger
  • 4 Pieces dried red chilies chopped
  • 1/2 Tsp Sichuan peppercorns
  • 2 Pieces leeks white part only, chopped
  • sauce
  • roasted peanuts

Instructions

  1. In a wok, heat oil over medium heat.

  2. Add peanuts and cook for 3 minutes. Take off peanuts from the wok and set aside.

  3. In a bowl, marinate chicken with marinade ingredients. Combine well and set aside for 20 minutes.

  4. In another bowl, mix all sauce ingredients. Mix well and set aside.

  5. In the same wok where we cooked the peanuts, heat oil over high heat.

  6. Add the marinated chicken and cook until chicken is done. Remove chicken from wok and set aside.

  7. In the same wok, add oil. Then add garlic, ginger, chilies & Sichuan peppercorns. Cook for 2 minutes.

  8. Add chicken back into the wok. Add scallions and sauté for 2 minutes.

  9. Add sauce mixture to the wok and combine with rest of ingredients. Cook for another minute.

  10. Add roasted peanuts and mix with rest of ingredients. Stir fry for another minute.

  11. Serve and enjoy!

Recipe Notes

Inspired by The Woks of Life.