of China. This Chinese recipe was a favourite of the official Ding
Baozhen who was the palatial governor of the Qing Dynasty during the
18th century. The dish is also known as Gong Bao. The Sichuan province
is well known for its spicy dishes.
Chinese Recipe For Kung Pao Chicken
Total time: 1 hour
Serves 4-6 people
Chicken Marinade:
10ml Chinese rice wine
30ml soy sauce
10g cornflour, dissolved
15ml sesame oil
Kung Pao Sauce:
15ml sesame oil
10ml rice vinegar
50g dark brown sugar
10g cornflour, dissolved
Other Ingredients:
50ml of vegetable oil
500g skinless, boneless chicken breast, diced
1 egg, separated
5g Sichuan chillies, dried
30g ginger, chopped
5 garlic cloves, chopped
5 spring onions, chopped
100g unsalted peanuts, roasted
200g of water chestnuts
250g white rice, cooked
Preparation Instructions
Place the
diced chicken breast in a medium size mixing bowl. Pour the egg white
over the chicken. Create a marinade for the chicken by adding the rice
wine, sesame oil, soy sauce, salt and cornflour dissolved in water.
Evenly coat the chicken with the marinade. Let it marinate for 25
minutes in the refrigerator.
Heat a wok to high heat. Place half
of the vegetable oil inside the wok. Before the oil starts to smoke add
the chilies, ginger, garlic and green onions to the wok.
Stir fry
for 2 minutes or until the chilies are crispy. Be careful not to burn
the spices. Remove the chilies mixture from the wok and place on paper
to drain.
Heat the remaining vegetable oil in the wok. Add the
marinated chicken and stir-fry for 2-4 minutes or until the chicken
pieces are golden brown in colour.
Add the chilies mixture, brown
sugar, peanuts, water chestnuts and rice vinegar and stir a further 1-2
minutes until the sugar has dissolved and the sauce has thickened.
Pour the Kung Pao chicken over the white rice and serve.