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Kung Po Chicken

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Kung Po Chicken

Serves : 4
Preparation time : 15 minutes
Cooking time : 15 minutes

Ingredients :

300g chicken breast, cut into 1cm cubes
cooing oil for deep-frying
2 cloves garlic, peeled and chopped
4 thin slices ginger, peeled
1 tablespoon hot bean paste
2 dried chilies, cut into 1cm thick slices, rinsed
1 red chili, seeded and cut into 1cm thick slices
1/2 teaspoon Sichuan peppercorns
50g roasted peanuts (groundnuts)
2 spring onions (scallion), cut slantwise into 1cm pieces

Seasoning
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Chinese rice wine
1 teaspoon sugar
a dash ground white pepper
2 teaspoons cornflour (cornstarch)

Stock
75ml fresh chicken stock
1 teaspoon Chinese rice wine
1/2 teaspoon sugar

Method :

Season chicken with combined seasoning ingredients for 30 minutes.
Heat oil for deep-frying, reserving 1 tablespoon oil. Just before putting chicken into hot oil, stir reserved oil into chicken. Deep-fry oiled chicken for 15 seconds then drain and set aside.
Leaving 1 tablespoon oil in wok, lightly brown garlic and ginger. Put in hot bean paste and stir for 15 seconds.
Add dried and red chilies and Sichuan pepper. Pour in combined stock ingredients. When boils, return chicken to wok. Stir in peanuts and spring onions. Serve hot.

Asian Chicken Recipe
Belacan Chicken, Chicken Satay, Claypot Ginger Duck, Deep-fried Spicy Chicken, Diced Chicken with Cashew Nuts, Fresh Chicken Stock, Fried Spicy Chicken Cube, Pandan Chicken, Kung Po Chicken, Roasted Garlicky Chicken, Spiced Turmeric Chicken

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