Kung pao chicken
Hi guys , how's 2014 treating so far ?
Any broken resolutions yet ?
Me ? Good thing I didn't make any lol
So for my first post this year , I'll give you this spicy dish .
I borrowed ( of course ! ) this book from the library ( where else ? ) more than two months ago and so far I've only made the chilli-garlic sauce recipe until now .
Kung pao chicken is a Sichuanese dish made of chicken , chillies , peanuts and Sichuan peppercorns . This dish is relatively mild as long as you stay away from the chillies . Much as I love chili-garlic sauce , I shudder at the thought of eating whole chillies ! Same goes with the Sichuan peppercorns , I love the aroma and the flavor it imparts to this dish but eating it accidentally ? Yikes ! I had to pick them diligently and chucked them .
That pesky matter side , if you want to try this dish , you should , you know , as it was quiet delicious , before adding in the chicken , throw out more than half of the fried Sichuan peppercorns first or grind it before frying . Or you gonna spend your time , just like me , hunting for those small seeds !
Do you like spicy food ?
Recipe adapted from Two Asian Kitchens : Recipes from Australia's Master Chef
My modification in green
80 grams peanuts plus extra for garnish
2 chicken breast , cut into 1.5 cm cubes 420 grams boneless chicken thigh with skin on , 1-inch cubes
12 large chillies or 15-20 small ones
2 tablespoons oil for frying
2 teaspoons Sichuan peppercorns
2 garlic cloves , crushed
1 teaspoon grated ginger 1 1/2 teaspoons
1 bunch spring onion , white part only , cut into 1.5 cm lengths 70 grams ( 1-inch ) plus extra leaves for garnish
For the sauce :
1 tablespoon caster sugar
1 tablespoon Chinkiang vinegar
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
60 ml chicken broth or water
1 teaspoon cornflour tapioca starch
* Place peanuts on a baking tray and roast in a preheated oven ( 180° ) for few minutes until golden . Set aside .
* Marinate chicken in 1 tablespoon light soy sauce , 1 teaspoon Shaoxing rice wine / sherry or mirin , a dash of ground white pepper and 1 teaspoon cornflour .
* Remove stalks from chillies and shake out the seeds . If using larges chillies , cut then into chunks , if using small ones , leave them whole . In a large pan or a wok , heat oil over medium heat , add the chiliies and the peppercorns . Stir-fry for just a few seconds until peppercorn pop and chillies crisps .
* Add the chicken to the pan , cook until lightly-browned . Add the garlic , ginger and the spring onions and stir-fry for 1 - 2 minutes 4-5 minutes ( take care not to overcook the chicken breast or it'll be dry ) . Add the sauce and stir for a minute or so until thickened and glossy . Stir in the peanuts and serve .
I can have a double helping of rice with this spicy chick dish. Drooling over your clicks!ReplyDelete
Yummy! I love this dish but seldom make it at home, it's too spicy for my son unfortunately. Be good if you could share some with me ;-)ReplyDelete
Hello Anne! Happy New Year! Did Santa bring you a new camera? Photos are looking fantastic!ReplyDelete
My new years resolution has been to floss, and so far I have been doing it everyday. :)ReplyDelete
You make the best chicken recipes ever.. This looks fantastic!
Happy 2014 Ann!ReplyDelete
I love kung pao chicken even though the level spiciness can hit my tongue pretty hard..lol
I can have that alone with white rice...**kah fan please**
Awesome! I love this dish and I love spicy food...I have lots of peppercorns and chillies in this dish, but I too would not eat them:P pinning this for future reference, looks yum!ReplyDelete
This is one of my favourite dish, I love it with cashew nuts!
Nope, I did not make any resolution, stopped years ago! Haha!
Wish you all the best things in 2014!
I love spicy food but 2 spoons of this peppercorn would be rather too much for me:)ReplyDelete
I too enjoy spicy food! Your kung pao chicken looks yummilicious!ReplyDelete
Have a wonderful weekend, Anne.
hi anne! yes, i love spicy food and i love kung pao chicken too but hv never tried with sichuan peppercorns for homecooked ones. ooh, must be such a pain removing the peppercorns from the dish :)ReplyDelete
Hmmm..delicious...I love this recipe...ReplyDelete
Your Kong Bao Chicken is making me hungry for dinner!ReplyDelete
Happy 2014, Anne!ReplyDelete
Nope no broken resolutions. I don't make any either:) Yep, I do like spicy food, love it actually!!! And, I happen to adore kung pao chicken but I have never made it on my own. I would love to try though:) Yours looks so delicious, I wish I could make some right now! Don't forget to return that book, lol...And, thanks for sharing...
This looks fantastic! I'm planning on making one of these myself! Happy New Year, Anne!ReplyDelete
Peachy @ The Peach Kitchen
the new layout's refreshing, tiyay!ReplyDelete
One of the chicken dish that I like to cook too!ReplyDelete
Hi Anne! I agree w Yen, your photos just keep getting better n better ;) thanks for dropping by my blog to say hello, made my day in the blogosphere! (somebody actually remembered me *sob sob*) Kiddo is doing great, she's sitting on my lap as I'm typing this haha - such is the life of a SAHM with a new baby :pReplyDelete
Hi Anne, your kung pao chicken look so delightful. I don't mind to have 2 big bowl of rice please. Thank for sharing the recipe.ReplyDelete
Have a nice day.