Taste of China

Kung Pao Chicken

Szechuan
Kung Pao Chicken

Preparation and cooking time

30 minutes

Serves

Main course for four

Ingredients

  • 4 chicken thighs, diced
  • 3 tbs roasted peanuts
  • 8 dried red chillies, deseeded and cut into halves
  • 3 tbs cooking oil
  • 2 tbs of peeled fresh ginger, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 spring onion finely sliced

Marinade

  • 1 tbs corn flour
  • 1 ½ tsp soy sauce
  • 1 tbs Shaoxing rice wine
  • ½ tsp oil

Sauce

  • 1 ½ tbs light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1/4 tsp black vinegar
  • 2 tbs water
  • 1 tsp corn flour

Method

  1. Mix the chicken with the marinade ingredients for 20 minutes.
  2. Mix the sauce ingredients in a bowl and set aside.
  3. Heat your wok with one tablespoon of cooking oil and stir-fry the marinated chicken until lightly browned and almost cooked through. Dish out and set aside.
  4. Clean the wok and add in the remaining cooking oil until it smokes.
  5. Add in the ginger, garlic slices and dried red chillies.
  6. Stir-fry until the chillies smell aromatic and spicy, then add in the chicken meat.
  7. Do a quick stir before adding in the roasted peanuts.
  8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
  9. Add in the spring onions.
  10. Dish out and serve hot with steamed rice.

Wine match

Dopff au Moulin

Dopff au Moulin

Alsace France, Gewürztraminer 2009

The inherent spiciness and generous flavours of Gewürtz make it a suitable partner for the strong flavours and chilli heat of the dish.

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Dr. Loosen Blue State

Dr. Loosen Blue State

Mosel Germany, Riesling 2008

The hint of residual sugar found in many German Rieslings have made it a natural go-to variety for spicy Chinese food – put simply, sugar counteracts chilli.

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