Kung Pao Chicken

Kung Pao Chicken is a popular Szechuan cuisine. This is a must dish to order for my family, whenever we dine at a Sichuan restaurant. Of course, the vital ingredients are the Sichuan peppercorns. A small amount of the Sichuan peppercorns will go a long way. They have a slight lemony taste and also use to numb or tone down the spiciness of chilies.

Updated: December 3rd 2013 Kung Pao Noodles With Chicken {related recipe}

Kung Pao Chicken

Ingredients

2 Chicken Breasts, skinless and cut into cubes

3 Tbsp Peanut Oil

50g Cashew Nuts, roasted

4 stalks of Scallions, cut into 1 inch segments

3 cloves of Garlic, roughly chopped

1/2 inches of Ginger, thinly sliced

1/2 tsp of Sichuan Peppercorns

15 Dried Chilies, cut into 3/4 inch segments

Marinade

1 Tbsp Chinese Rice Wine

2 tsp Light Soy Sauce

2 tsp Dark Soy Sauce

1 Egg White

2 tsp Cornflour

Sauce

2 Tbsp Chinese Black Vinegar

1 Tbsp Light Soy Sauce

2 Tbsp Dark Soy Sauce

1 tsp Sesame Oil

2 tsp Sugar

1 tsp Cornflour

100 ml Water

Method

Marinate the chicken cubes for about 1 hour.

Mix together all the sauce ingredients until well combined.

Heat 2 Tbsp of oil in the wok, sauté the marinated chicken for about 3 to 5 minutes. Dish out and set aside.

Then toss in the Sichuan peppercorns and dried chilies and sauté and set it aside.

With the remaining oil, sauté the ginger and garlic until fragrant.

Then add the chicken, Sichuan peppercorns, dried chilies and the prepared sauce. Bring it to a boil and add the scallions and roasted cashew nuts. Give it a quick stir and serve immediately!