Fiery Kung Pao Chicken (宫保鸡丁)
Do you and your family love hot and spicy food? Chilli lovers are sure to wolf down this Kung Pao Chicken recipe in no time!
Special: Kung Pao Chicken Recipe
- 2 skinless thighs, cut into strips (or diced)
- 1/4 cup cashew nuts or peanuts, if desired
- 12 pieces dried chilli
- 1 tablespoon garlic, minced
- 1 tablespoon corn starch
- 2 teaspoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1 tablespoon ginger juice
- A dash of white pepper
- 1 1/2 tablespoon light soy sauce
- One teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon black vinegar
- 2 tablespoons water
- 1 teaspoon corn starch
- Start by cutting the chicken thighs into small pieces.
- Season the chicken with a little ginger juice, Shaoxing wine, light soy, sesame oil, white pepper and corn starch. Set this aside.
- Soak some dried chili in boiling water for about 10 to 15 minutes before draining them.
- Adjust the amount of chilies used according to your preference. Set this aside.
- To make the sauce, mix together light soy, dark soy, sugar, black vinegar, water and corn starch. Set this aside.
- In a heated wok, stir-fried the garlic in hot vegetable oil for about 20 seconds.
- Add the chili and stir-fry until it is aromatic.
- Add the chicken and stir-fry until almost cooked through. If you are adding nuts, this will be a good time to add them as well.
- Add the sauce. Because corn starch has been added, the sauce will thicken quickly.
- Serve immediately, with rice.
If you like your Kung Pao Chicken recipe super fiery (or otherwise), play up (or down) on the amount of dried chilli to suit your palates. Enjoy this piping hot meal!