© 2017 Ching He Huang. All rights reserved.

Kung Po Chicken

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 9 Minutes
per serving

Cals


543.00

Protein (g)


41.50

Carbs (g)


29.10

Sugars (g)


8.80

Fat (g)


30.20

Sat Fat (g)


6.90

Fibre (g)


4.70

Sodium (mg)


977.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is a dish from Sichuan that has sweet sour chilli flavour invented by Ding Baochen, Gong Bao means palatial guardian he was the governor of Sichuan although he was from Shandong. The dish is named after him. I love this spicy sweet dish but cant stand stand versions of this dish made with oyster sauce or cabbage. This dish should be numbing spicy, sweet and tangy from the Chinkiang black rice vinegar.

For the chicken
  • Skinned debones chicken thighs 4, sliced to 1cm thick, equal sized pieces
  • Salt Few pinches
  • Ground white pepper Few pinches
  • Cornflour 1 tablespoon, or potato flour
  • Groundnut oil 1 tablespoon
  • Sichuan peppercorns 1 tablespoon
  • Dried chilli 3 whole
  • Shaosing rice wine 1 tablespoon
  • Red pepper 1 small, deseeded and chopped into small chunks
For the sauce
  • Vegetable stock 100ml (cold)
  • Low sodium light soy sauce 1 tablespoon
  • Tomato ketchup 1 tablespoon
  • Chinkiang black rice vinegar 1 tablespoon
  • Sriracha hot chilli sauce 1 teaspoon, or good chilli sauce
  • Cornflour 1 tablespoon
  • Dry-roasted peanuts 1 handful, or cashew nuts
  • Spring onion 2, sliced on the angle

Steps

  • Into a bowl, season the chicken with salt and pepper. Add the cornflour and mix well.
  • Into another smaller bowl, add all the sauce ingredients together.
  • Heat a wok over high heat and when wok starts to smoke, add the groundnut oil. Add the Sichuan peppercorns, dried chillies and fry for a few seconds. Then add the chicken pieces and stir-fry for 2-3 minutes minutes. As the chicken starts to turn opaque, add the Shaohsing rice wine. Cook for another 2-3 minutes until the chicken is cooked through and then add the red peppers and cook for less than 30 seconds.
  • Then pour in the sauce ingredients and bring it to the boil. When the sauce has reduced and is slightly sticky and has a thicker consistency add the dry roasted peanuts followed by the spring onions and cook for 1 minute and toss in some dry roasted cashew nuts. Stir together well and then transfer to a serving plate and serve immediately.
For the chicken
  • Skinned debones chicken thighs 4, sliced to 1cm thick, equal sized pieces
  • Salt Few pinches
  • Ground white pepper Few pinches
  • Cornflour 1 tablespoon, or potato flour
  • Groundnut oil 1 tablespoon
  • Sichuan peppercorns 1 tablespoon
  • Dried chilli 3 whole
  • Shaosing rice wine 1 tablespoon
  • Red pepper 1 small, deseeded and chopped into small chunks
For the sauce
  • Vegetable stock 100ml (cold)
  • Low sodium light soy sauce 1 tablespoon
  • Tomato ketchup 1 tablespoon
  • Chinkiang black rice vinegar 1 tablespoon
  • Sriracha hot chilli sauce 1 teaspoon, or good chilli sauce
  • Cornflour 1 tablespoon
  • Dry-roasted peanuts 1 handful, or cashew nuts
  • Spring onion 2, sliced on the angle