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Kung Po Chicken

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
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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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