Kung pao chicken


4 portions

Kung pao chicken


4skinless boneless chicken thighs cut into 3 cm cubes
1 tablespoonsoy sauce
1 teaspooncornstarch
1 teaspoonbaking soda
4 tablespoonschicken broth
6 tablespoonsof light soy sauce
1 tablespoondark soy sauce
2 tablespoonsblack vinegar (failing this, Worcestershire)
2 tablespoonsof Chinese cooking wine
2 tablespoonssugar
1 tablespooncornstarch
2 tablespoonscanola oil
1 tablespoonof sichuan pepper crushed with mortar
1 tablespoongrated ginger
3cloves of garlic, crushed and finely chopped
1small diced white onion
2chopped hot pepper or 2 teaspoon sambal oelek
1red pepper cut into cubes
2green shallots cut into 3 cm sections
1/2 cuproasted peanut without salt


1. Combine chicken pieces with soy sauce, cornstarch and baking soda. Marinate at least 10 minutes but less than 30 minutes.
2. During this time, prepare the sauce by mixing all the ingredients until the oil. Book.
3. In a heavy-bottom skillet or wok, light the fire to its maximum. Add 2 tablespoons of oil and when everything is hot, cook the chicken on all sides for about 4 minutes.
4. Add all the rest of the ingredients one by one, mixing them well.
5. Add the sauce and let cook for a minute. 6. Serve with bowls of hot rice.

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