Kung Pao Chicken Stirfry

How to make quick and easy Kung Pao Chicken stirfry, best served over rice.

Today we’re making Kung Pao Chicken, a spicy, sweet, salty Chinese stirfry that’s best served over rice, that’s also very easy to make.

This is pretty much any other stirfry, except this has dried red chillies. The spice from red chillies isn’t intense, and what it adds to the dish is just a roasty flavour.

Google tells me this originates from Sichuan, China, so the original recipe does have Sichuan Peppercorns. The versions that I’ve had in Singapore don’t actually have Sichuan peppercorns, so I didn’t add any to mine. Feel free to include that in if you want to have that numbing, mala sensation.

This version is sweet and savoury, and just mildly spicy – it’s great as a family dish.

INGREDIENTS

• 300 grams Chicken Meat
• Roasted Peanuts
• 6-8 dried chillies
  • Soaked in hot water for 10 mins
• 4 slices of Ginger
• 2 Cloves Garlic
• 1 Onion
• Chicken Marinade
  • 1 tbsp Light Soy Sauce
  • 1 tsp White Pepper
  • 1 tbsp Cornstarch
• Kung Pao Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Light Soy Sauce
  • 1/2 tbsp Dark Soy Sauce
  • 1/2 tsp Sugar
  • 1 tsp Vinegar
  • 2 tbsps Water
  • 1 tsp Cornstarch

1. Rehydrate dried red chillies. In a bowl, add some hot boiling water and let that soak for about 10 mins.
2. Meanwhile, marinade the chicken. Season chicken with 1 tablespoon of soy sauce, 1 tsp of white pepper and 1 tablespoon of cornstarch. Stir that together and let that marinade for about 10 mins or so.
3. Prepare the Kung Pao sauce beforehand to make life easier.
4. Deep-fry the chicken until golden brown. Take it out and leave for later.
5. In a pan with oil, stirfry ginger until fragrant. Then add in dried chillies.
6. Once you can smell the chilies, add in garlic and onions.
7. Add back the fried chicken and roasted peanuts. Toss through.
8. Pour in Kung Pao sauce. Stir to combine. Add in a bit more water if you like more gravy.
9. Done.