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Kung Pao Chicken

Prep Time 15 mins
Cook Time 5 mins
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 3 tablespoon oil for stir-frying
  • 225 gram chicken breast, diced
  • One part scallion about 35 gram
  • One part ginger about 10 gram, sliced
  • Drained red peppercorns  about 10 gram, cut into sections
  • 3 big cloves garlic, sliced
  • Sichuan pepper about 4 gram
  • Toasted peeled peanuts about 35 gram
  • For marinating chicken diced
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon oil
  • For sauce
  • 3 teaspoon sugar
  • 3 teaspoon vinegar
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon cooking wine
  • 1/2 teaspoon starch
  • 1/2 teaspoon salt
  • 8 teaspoon water
  • 1/2 teaspoon chopped ginger
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon chopped scallion

Instructions
 

  • Mixed all the sauce ingredients well, set aside.
  • Mixed all the sauce ingredients well, set aside.
  • Add 3 tablespoon oil to a wok,  add chicken diced, stir-frying until cooked, transfer to a dish.
  • Add peppercorns to the wok, stir-frying until brown, fish out.
  • Add garlic sliced, ginger sliced , dried red pepper sections to the oil,  stir-frying for 20 seconds, add scallion sections, chicken,  and mixed sauce, stir-frying until the sauce is almost dried.
  • Add peanuts, stir-frying, mixed well, turn off the fire
  • Serve immediately.