Competition Entry

Kung Pao Chicken

By Linda Cargill-Selfe
Kung Pao Chicken
16 votes

Delicious Spicy and sweet stir fried Chicken

Cuisine :

Chinese

Ingredients :

Kung Pao Chicken (Serves approx 4 people)

600g chicken thigh fillets (skin off) cut into strips approx 2cm wide

70 ml vegetable oil

3 garlic cloves, very finely chopped

¼ Bunch of chives, finely chopped

4 Spring Onions cut into 3-4 cm lengths (use only the white part )

8 Dried long red chillies, roughly chopped

30 ml Chilli Oil

90g Soy Bean paste

5g Sichuan pepper

10g Golden caster sugar

5ml Chinese black vinegar

For the Chicken Marinade

30ml Chinese Rice Wine

20g Cornflour

20ml Lee Kum Kee Superior Light Soy

10ml Yeo’s Pure Sesame Oil

10g Golden Caster Sugar

Cooking Steps :

1. Prepare the marinade by combining, the Chinese Rice wine, Cornflour, Light Soy, pure sesame oil and golden caster sugar, in a large bowl and mix well.
Add the chicken and stir to make sure all the chicken is coated with the marinade
Cover the bowl with plastic wrap and refrigerate for 2 – 4 hours

2. Heat 50mls of the oil in a fry pan or wok over a high heat until the oil just begins to smoke. Add the chicken in small batches and stir fry until the chicken just begins to brown ( this takes about 3-4 mins) then remove it from the pan and place it to the side (on a plate), repeat this process until all the chicken is cooked

3. Once all the chicken has been cooked and removed from the pan (continuing with the pan on a high heat) add the remaining 20mls of vegetable oil, the chilli oil and the garlic and fry the garlic off for about 20 – 30 seconds (until the garlic has become really fragrant)

4. Add the spring onions and stir then return the chicken to the pan along with the garlic chives, the dried chillies, the soy bean paste, golden caster sugar, Black Vinegar and Sichuan Pepper and stir fry until the chicken is cooked though (about 6 minutes)

Serve with Steamed rice and Chinese Broccoli

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