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!
If you are a lover of all things spicy, you will most certainly enjoy this kung pao chicken recipe. As you know it is a Chinese dish prepared with peanuts, greens vegetables and spicy chilli peppers.
And since it is so popular in Singapore, we thought we’ll share the easiest way to cook this mouth-watering dish. Which we are
sure will become your go-to every time you crave some spice in your life.
Special: Kung Pao Chicken Recipe
So what’s the wait, let’s take a look at this Kung Pao chicken recipe, its ingredients and the method of preparation.
- 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
For the Marinate
- 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
For the sauce
- 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!