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Kung Pao chicken 

A hot and spicy Chinese classic that you will not be able to keep your chopsticks out of.


What you need

  • 500 skinless chicken breasts cubed
  • 1 tablespoon maizena
  • 2 spring onions chopped
  • 2 Tablespoons chili-garlic paste
  • 4 dry red chilies halved
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoons chinese rice wine
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • palm of roasted unsalted peanuts

The process

  1. Dust the chicken pieces with maizena and toss the pieces around until the are all coated.
  2. Heat a wok/frying pan with oil and stir fry the chicken pieces for about 5 minutes, they should be almost cooked through.
  3. Add the onions, chilies and ginger and toss a few times to combine and remove from the pan.
  4. Add the rice wine, soy sauce, sugar and garlic chili paste to the wok and stir well to form a uniform sauce.
  5. Add the chicken back to the pan then the peanuts and stir to coat all of the pieces with the sauce for about 2-3 minutes.
  6. Serve immediately with steamed/boiled rice.
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