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Kung pao chicken
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ring in Chinese New Year with authentic kung pao chicken.
Ingredients:
  • 8 large (about 800g) chicken thigh fillets, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 5cm-piece ginger, cut into matchsticks
  • 4 dried red chillies
  • 40.00 ml Shaoxing wine
  • 42.00 gm light soy sauce
  • 1 tsp sesame oil
  • 36.40 gm peanut oil
  • 80g (1/2 cup) raw peanuts
  • 2.50 gm cornflour
  • 60ml (1/4 cup) chicken style liquid stock
  • 1/2 tsp Chinese five spice
  • 4 green shallots, cut into 5cm lengths
  • Fresh baby coriander sprigs, to serve
  • Green shallot curls, to serve
Instructions:
  • In a large bowl, mix together the chicken, garlic, ginger, chillies, Shaoxing wine, soy sauce, and sesame oil. Cover with plastic wrap and refrigerate for 30 minutes to let the flavors meld.
  • In a wok, heat half of the peanut oil over high heat. Add peanuts and stir-fry for 2 minutes until lightly toasted. Remove from wok using a slotted spoon onto a plate.
  • Separate the chicken from the marinade, keeping the marinade in the bowl. Mix in the cornflour and chicken stock with the marinade until well blended.
  • Heat the remaining oil in a hot wok until smoking. Stir-fry one-quarter of the chicken for 3 minutes until cooked through. Transfer to a bowl and repeat with the rest of the chicken in 3 more batches.
  • Add the chicken back to the wok along with the marinade, five spice, green onion, and peanuts. Stir-fry for 2-3 minutes until the sauce boils and thickens. Serve right away, garnished with coriander and shallot curls.

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