Kung Pao Chicken 宫保鸡丁

250g chicken breast, diced; handful of dried chillies; 50g fried peanuts; 10g spring onions, chopped; 5g ginger, grated; 5g garlic, minced; 1 tsp each: salt, soy sauce, sesame oil; 1/2 tsp cooking wine; 2 tsp each: cornstarch, rice vinegar, sugar, water; 1 cup oil.

  1. Add the cooking wine, cornstarch and 1/2 salt to the chicken, toss and then marinate for 5 minutes. Mix together the garlic, ginger, 1/2 tsp salt, sugar, rice, vinegar, water and cornstarch as seasoning and put it aside.
  2. Heat the oil in a preheated wok. Add the chicken and stir-fry until brown. Remove and drain.
  3. Leave 1 tsp oil in the wok. Put in the garlic and spring onion and stir-fry until fragrant. Add the dried chilli and fry for 1 minute.
  4. Add the chicken and stir-fry for 3 minutes. Then add the seasoning and keep on high heat for 1 minute. Add the fried peanuts, mix well and serve.


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