Kung Pao Chicken
An easy recipe for Chinese Kung Pao Chicken!
Prep
20 min
Cooking time
10 min
Total
30 min
People
2
Today we dive deep into the spicy, savory world of Kung Pao Chicken. This iconic dish of Sichuan cuisine is known for its vibrant flavors and combination of sweet, sour, salty and spicy. So get out your wok and get ready to delight your taste buds with this delicious and easy to prepare Kung Pao Chicken!
Ingredients and supplies:
- Chicken thigh (300g)
- Peanut with skin (or other roasted nut) (soak in water for 10 minutes)
- Dried chili peppers (remove seeds)
- Sichuan peppercorns
- 2 cloves garlic, chopped.
- 1 piece ginger, sliced
- Spring onion
Marinade
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 1 egg (egg white)
- 1 tbsp cornstarch
- 1 tsp Shaohsing Chinese Rice Wine
- 1/2 tsp Dark Soy Sauce
- 1 tsp Ground bean sauce
- 1 tsp Lee Kum Kee Guilin chili sauce
Sauce
- 2 tbsp sugar
- 1/2 tbsp salt
- 2 tbsp Chinkiang black vinegar
- 1/2 tbsp Shaohsing rice wine
- 1 tbsp Light Soy Sauce
- 1/2 tbsp Dark Soy Sauce
- 1/4 tsp Chicken stock powder
Cornstarch slurry
- Cornstarch
- 2 tbsp Cold water
Benodigdheden
Overige ingrediënten:
Lee Kum Kee Premium Light Soy Sauce
500ml
Lee Kum Kee Guilin Chili Sauce
5ml
Golden Turtle Peanuts
50g
Out of stock
Knorr Kingsford's Cornstarch
14g
Pepper White Ground
5g
Out of stock
TYM Red Sichuan Peppercorns
50g
Chillies Whole
3
Out of stock
Pearl River Bridge Dark Soy Sauce
5ml
Heng Shun Chinkiang Black Vinegar
10ml
Mee Chun Ground Bean Sauce
5ml
Asian Home Gourmet Kung Pao Stir Fry
50g
Out of stock
Lee Kum Kee Kung Pao Chicken Stir-Fry Sauce
60g
Chicken
300g
Garlic
1
Ginger
1
Spring onions
1
Egg
1
Paprika
1
Stappen
- Tenderize the chicken by flattening the thigh fillet with the dull side of the knife and then cutting it into cubes.
- Add all the marinade ingredients to the chicken and marinate for at least 20 minutes
- Soak the peanuts with their skins 10 minutes in hot water.
- Remove the seeds from the dried chili peppers and cut them into pieces. Rinse the peppers and prepare a tablespoon of Sichuan peppercorns.
- Cut 2 cloves of garlic into slices, slice a piece of ginger, and chop spring onion
- Place a wok on heat and add oil to the pan. Fry the peanuts for a minute over medium heat and set the peanuts aside.
- Use the same oil for the chicken and wok for about 8 minutes. The chicken does not have to be completely cooked.
- Leave a little oil with the chicken to season the oil with the peppers.
- Place the pan over low heat and add the Sichuan grains and peppers to the oil
- Add the garlic, spring onion and ginger and stir-fry briefly.
- Mix all the sauce ingredients and add the sauce. Let this boil for half a minute
- Add the vegetables and toss everything a few times
- At the end add the peanuts again and the cornstarch slurry to thicken the sauce.
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