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Kylie Kwong

Kung Po Chicken


Serves 4 to 6

Ingredients

  • 600 g chicken thigh fillets cut into 1cm cubes
  • 2 tablespoons Cornflour cornstarch
  • 2 tablespoons shao hsing wine
  • 2 tablespoons Peanut Oil
  • 10 small dried Red chilli's
  • 2 tablespoons Peanut Oil extra
  • 5 cm piece of Ginger cut into thin strips
  • 1 tablespoon brown sugar
  • ½ cup unsalted Roasted peanut
  • 2 tablespoons light soy sauce
  • 1 tablespoon chinese black vinegar
  • 1 Pinch of Sichuan salt and pepper

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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What do you think?

 
  • Pina10
    April 2011

    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.

  • Robyn Menzies
    July 2009

    I absolutely love this recipe - such a rich mix of flavours - delicious!! You can play around with the quantities of chillies, etc to suit yourself. Do yourself a favour and give this one a try. Cheers, Robyn

  • Rosemary
    February 2009

    I lived in China for three years and I enjoy reliving the experience with Kylie...I am Canadian, but have lived in Australia...I try to duplicate some of the foods I really enjoyed eating in China, and using Kylie's recipes it is a step above what I can find in restaurants here...love her jackets...I bought many while living in China...but Shanghai Tong, although beautiful, was way beyond my budget...look forward to more episodes...cheers, Rosemary

  • steve
    January 2009

    this is a killer recipe - i absolutely adore it. i tend to make it more often with prawns(shrimp) and often omit the cornflower adding the shaohsing after prawns and ginger (I sometimes add garlic with ginger) but before sugar. its fun to play around with the sugar also and substitue palm sugar for the brown sugar and throw in a little fresh coriander at the end. kylie's recipes are truely golden -

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