Monday, April 4, 2011

Kung Pao Chicken (宫保鸡丁)

first kung pao attempt by hubby...very tasty!
I lb chicken drumstick or thigh (deboned, pounded and cut into bite-sized cubes)
8 dried chillies
2 stalk green onions
2 tbsp szechuan peppercorn
3 tbsp roasted peanuts
1/2 egg (beaten)
1 tbsp soy sauce 
1 tsp rice wine
1 tbsp cornstarch

1 tsp sugar
11/2 tbsp soy sauce
1 tbsp rice wine
1/2 tbsp vinegar
1 tbsp tomato ketchup
1 tbsp cornstarch solution
2 tbsp water
1/2 tbsp sesame oil
1 tsp minced ginger
1 tbsp minced garlic

  1. Marinate chicken meat for 1 hour or more.
  2. Heat up oil in a wok.  Fry the chicken cubes until lightly brown and drained.  Set aside.
  3. With some oil in the wok, fry the dried chilli, green onion and peppercorn till fragrant. Add minced ginger and garlic and stir fry for a while.
  4. Add chicken meat and sauce and quickly stir fry to mix well.  Add roasted peanuts and toss to mex well.  Transfer to serving plate and serve warm with rice.