Kung Pao Chicken

| March 28, 2020 | 0 Comments


300g chicken breast
1 tbsp cornflour or potato starch
2 tbsp cold water
1 tbsp light soy sauce
1 tbsp Shaoxing rice wine, or dry sherry
4 whole dried chillies/fresh without seeds
6 spring onions
2 garlic cloves
piece fresh ginger

1½ tbsp neutral oil
1 tbsp Sichuan peppercorns or black
60g peanuts or cashews
1 tbsp sugar
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chiangking vinegar/ aceto Balsamico
1 tbsp cornflour or potato starch mixed with 2 tbsp cold water
1. First roast the peanuts or cashews for 1min and set aside.
2.  Chopp the spring onions and separate the white and green parts. Peel and thinly slice the garlic and ginger. Cut the chillies in half lengthways, then shake out and discard the seeds.

3.  Mix the starch with water, to make a rough paste, then stir in the light soy sauce and rice wine. Add the chicken and toss to coat.

4.  Mix all the ingredients for the sauce in a bowl.
5. Heat a wok, then add the oil, peppercorns and chillies, and stir-fry until aromatic.
6.  Add the chicken and stir-fry.
7. Then tip in the garlic, ginger and spring onion whites and continue to stir.
8. Give the sauce a whisk, then pour it into the work and leave it to bubble away until it’s thickened sufficiently to coat the chicken.

9. Add the nuts and spring onion greens, toss everything together.

10. Serve with rice. ENJOY

Category: Berlin Kitchen

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