So I’ve established my love for Chinese cooking by now. I just can’t get enough of Chinese food. It’s like I’m a bottomless pot, I can’t understand when to stop eating. I try, but my tummy says lets go for another bite. I’m sure that’s the tummy in my head talking.
Kung Pao Chicken is another favorite and I never miss my starter course at a Chinese restaurant because it so greasy, so salty and so tasty! My husband calls me a fat girl in a thin body. Looks like he’s gonna have to rephrase that one! This particular recipe apparently originated at the Sichuan province of China and so they use their staple Sichuan peppercorns. They are tiny little red balls that have an amazing smoky peppery flavor. I, for one, love it! I was lucky to have found them at a supermarket nearby.
This is a very authentic recipe as I was taught by a Chinese chef. It kills to use the same amount of oil or corn starch as he did, so I’ve made my little alterations to the same.
Here’s what you need,
Sichuan pepper, dried red chili, spring onion, sliced peppers, peanuts and cashew nuts and groundnut oil.
I marinated small chunks of chicken breast with soy sauce and corn flour for 5-10 minutes and threw some chopped garlic over.
Here’s a closer look at Sichuan pepper.
You’ll obviously have to give it a pass if you can’t find any. I pity you!
My favorite part… Wok on. When smoking hot, pour in the oil and marinated chicken and garlic.
I use groundnut oil as it adds to its’ authenticity. Vegetable or sunflower oil serves the purpose.
Toss and cook chicken for 4-5 minutes until deep brown on the outside.
Set the chicken aside.
I’m letting you in on another one of my secrets. Keep a little bowl of water handy while frying chicken or veggies in a wok. Splash to add gloss or to keep the chicken from sticking to your wok from time to time.
Into the same wok, heat oil and lower the flame as we are about to throw in the nuts.
Very hot oil will immediately burn the nuts and that’s a terrible thing.
Toss the nuts and julienne peppers and cook for not more than a minute.
Add Sichuan peppercorns with constant tossing. Come on lets work those arms 😉
In goes the fried chicken and red chilies.
And lastly the spring onions and season lightly as the soy sauce is salty… Drool is not part of the ingredients, I was telling myself.
I scarfed down a whole plate of chicken in minutes… Craving fulfilled!
Quoting another favorite chef of mine, Gok Wan, from wok to plate in less than 10 minutes!
Flavored jasmine rice and Kung Pao Chicken… The Kung of all Kungs… Ooopss!
Have a great day!
Chicken 1 whole breast
Corn flour 2 tbsp.
Soy sauce 3-4 tbsp.
Garlic cloves 5
Sichuan pepper 1 tsp.
Whole dry red chilies 5
Sliced red and yellow bell peppers 3 tbsp.
Spring onion 2-3 stalks
Raw peanuts and Cashew nuts a handful
Salt and Pepper to taste
Marinate chicken with corn flour and soy sauce for around 5- 10 minutes. Add chopped garlic over the chicken. Heat oil in a wok and fry the chicken until crisp and cooked. Set the chicken on a plate to rest. Heat oil in the same wok and add peanuts and cashew nuts. Add the sliced peppers and cook for about a minute. Toss in the Sichuan pepper, chicken and red chilies. Finish with spring onions and season to taste.