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http://www.lifestylefood.com.au/recipes/2934/kung-po-chicken

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Kung Po Chicken

Ingredients

Method

  • 1.

    Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.

  • 2.

    Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.

  • 3.

    Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.

  • 4.

    Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Kung Po Chicken.

 
 

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1 comment • 7 ratings
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Posted by Pina MoschioneReport
I just love Kylie Kwong's recipes but I messed up somewhat making this dish. I used dried crushed chillies as my garden chillies weren't ready. This didn't work at all as the dried chillies just burnt. I think that if I stick to the recipe, using the fresh ones, I'll enjoy it so much more. It was very nice just the same.
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