Kung Pao Chicken

Authors: Go Chengdu


Kung Pao Chicken is probably the best known Sichuan dish in the world.
What you need:
2 boneless chicken breasts
3 garlic cloves
An equivalent amount of ginger
5 spring onions, white parts only
10 dried chilies
Cooking oil, 2 tablespoons
Sichuan peppercorn, 1 teaspoon
Roasted peanuts, 50g
Salt, 1/2 teaspoon
Light-colored soy sauce, 2 teaspoons
Rice wine, 1 teaspoon
Potato starch or cornstarch, 1 and 1/2 teaspoons
Sugar, 1 tablespoon
Potato starch or cornstarch, 3/4 teaspoon
Dark soy sauce, 1 teaspoon
Light-colored soy sauce, 1 teaspoon
Vinegar, 1 tablespoon
Sesame oil, 1 teaspoon
Chicken stock or water, 1 tablespoon

The process:
1. Cut chicken into small cubes. Add the salt, rice wine, light-colored soy sauce and starch to the cubes and mix;
2. Slice the garlic and ginger and chop spring onions into 1cm-long chunks. Snip chilies into halves and discard the seeds;
3. Mix the sugar, starch, dark soy sauce, light soy sauce, vinegar, sesame oil and chicken stock (water) in a small bowl;
4. Heat the wok over a high flame; add oil, chilies and Sichuan pepper and stir-fry for half a minute;
5. Add chicken and stir-fry constantly over a high flame for half a minute, and quickly add ginger, garlic and spring onions and continue to stir-fry for 1 minutes;
6. Add the sauce and continue to stir fry; see the sauce getting thick and add the peanuts, stir fry for half a minute.

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