first kung pao attempt by hubby...very tasty!
Ingredients
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
Sauce
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
Method
- Marinate chicken meat for 1 hour or more.
- Heat up oil in a wok. Fry the chicken cubes until lightly brown and drained. Set aside.
- 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.
- 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.