Kung Po Chicken
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
7 tbsps
Vegetable Stock (cold)1 tbsp
Cornstarch1 tbsp
Hoisin Sauce1 tbsp
Ketchup1 tbsp
Light Soy Sauce1 tsp
Chili Sauce1
Salt1 tbsp
Potato Flour1 tbsp
Peanut Oil2 tbsps
Peppercorns (sichuan)1 tbsp
Rice Wine (shaohsing)Directions:
1
Watch how to make this recipe
2
Special equipment: a wok For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine
3
For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper
4
Add the potato flour or cornstarch and mix well to coat the chicken pieces
5
Heat a wok over high heat until it starts to smoke and then add the peanut oil
6
Add the Sichuan peppercorns and dried chiles and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes
7
As the chicken begins to turn opaque, add the rice wine or dry sherry
8
Cook for an additional 2 minutes, then pour in the sauce
9
Bring the mixture to a boil, add the red pepper and cook until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency, another 2 minutes
10
Add the scallions and cook for 1 minute
11
Toss in the cashews, then transfer to a serving plate and serve immediately