Authentic Kung Pao Chicken
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2tablespoon Szechuan peppercorns *
- 8 skinlessboneless chicken thighs (about 1 ½ pounds), cut into bite sized cubes
- 5 cloves of garlicminced
- 1 large piece of gingerapproximately 3 square inches, peeled and minced
- 4 green onionsdiced
- 1 green peppercut into bite size pieces
- 1 red peppercut into bite size pieces
- 1 small zucchinicut into bite size pieces
- 6 – 12 dried red chilliesadjust heat to suit
- 2teaspoons cilantrominced
- 5tablespoons cornstarch
- 5tablespoons peanut oil
- 4tablespoons low sodium soy sauce
- 1tablespoon rice wine vinegar
- 2tablespoons honey
- 1/2cup shelledunsalted peanuts
Instructions
- Lightly toast the Szechuan peppercorns in a dry wok over medium heat just until golden. Grind to a fine powder with a rolling pin. Pick through and discard any large bits, then place into a medium mixing bowl.
- Add 4 tablespoons of cornstarch and stir with peppercorns to combine. Toss in the chicken cubes and coat.
- Heat a wok to medium high heat. Add 4 tablespoon of peanut oil and the chicken and fry for 6 – 10 minutes depending on their size, or until cooked through and no pink remains.
- Using a straining spoon, remove the chicken and drain on a double layer of paper towels. Pour off about ½ of the oil, leaving approximately 2 tablespoons and return to medium high heat.
- Add the garlic and ginger and sauté for a couple of minutes, or until lightly golden brown. Stir in the green onions, red and green peppers, zucchini and whole chillies and sauté for another minute.
- In a small bowl, combine 1 tablespoon of cornstarch and 4 tablespoons of water. Stir in the soy sauce, vinegar and honey then add to the wok. Bring the mixture just to a boil and simmer lightly for a few minutes to thicken a bit.
- Give the peanuts a roll over with the rolling pin to break them up a bit. Add the peanuts to the wok and return the chicken, stirring until well coated and until warmed through.
- Transfer to a serving dish and scatter with the cilantro before serving.
Recipe Notes
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