Kung Pao Chicken

  • 200 grams Chicken Breast (you can use other chicken meat instead)
  • 8 dry red hot chili peppers, finely chopped
  • 1 tsp.peppercorn
  • 1/2 cup fried peanut (peeled)

For Seasoning A:

  • 2 tsps.light soy sauce, low sodium
  • Proper quantity of salt and MSG to taste
  • 1 tsp. cornstarch

For Seasoning B:

  • 3 tsps.light soy sauce, low sodium
  • 2 tsps.granulated sugar
  • 1 tsp.rice vinegar
  • 1 tsp.cornstarch
  • 1 tsp.freshly grated ginger root
  • 1 tsp.crushed garlic clove


Cut chicken breast into bite size cubes, about 1-inch length, gently combine with Seasoning A in a bowl, let marinate for 15 minutes.

Heat 2 tsps. oil in a wok, when the oil is hot, saute peppercorns (remeber:keep the oil to medium heat, avoid high heat). Drain them well in a colander and discard.

Add chopped red hot chili peppers, stir fry over medium heat until aromatic, about 30-40 seconds, then add chicken cubes and stir fry over medium heat until the meat turns white, do not brown.

Finally, add seasoning B and fried peanuts, stirring and tossing to mix everything together.
Serve on a plate.

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