Kung Pao Chicken
Kung Pao Chicken is a famous Sichuan dish with chicken, peanuts
and chillies. You can put cucumber pieces there as well, as
they did in Chengdu.
Ingredients
For
two:
2 tbsp oil
1 tbsp corn starch
1 tbsp light soy sauce
1 tbsp water
100 g peanuts
1 tsp Sichuan pepper
1 red chili
2 dried red chilies
250 g chicken, cut into small cubes
1 tbsp oil
2 garlic cloves, minced
1/2 tsp garlic, minced
2 tbsp dark rice vinegar
1 tbsp soy sauce
1 tbsp light soy sauce
1/2 tsp dark sugar
1/2 tsp sesame oil
3 tbsp spring onions, chopped
Instructions
1. Mix
the corn starch with light soy sauce, water and chicken pieces.
2.
Heat the oil in the pan. Fry the fresh red chili and the Sichuan
peppers until the chili begins to change its colour. Remove
the chili and add the peanuts. Fry the peanuts so that they
get a little roasted colour.
3.
Lower the heat and add the chicken. Stir and fry constantly
until the chicken is no longer pink from the middle. Lift the
pan to aside.
4.
In another pan heat the oil. Add ginger, garlic and the dried
chilies. Quickly fry for 15 seconds and lift the pan off the
stove.
5.
Combine rise vinegar, soy sauce, dark sugar and sesame oil.
Mix well and pour the mixture on the pan. Lift the pan back
to the stove and add the chicken. (You can also add the chili
which you removed earlier.)
6.
Heat thoroughly, add the spring onions and mix well.
7.
Serve with rice.
