tmedia
Main content

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

LifestyleFOOD.com.au

Kung Po Chicken

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

  • 0.5 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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
1 comment • 7 ratings
Please login to comment
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.