Recipe courtesy of Ching-He Huang

Kung Po Chicken

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 to 4 servings
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Ingredients

Sauce:

7 tablespoons cold vegetable stock

1 tablespoon cornstarch

1 tablespoon hoisin sauce 

1 tablespoon ketchup 

1 tablespoon light soy sauce 

1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 

1 teaspoon chili sauce 

Chicken:

2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices

Salt and ground white pepper 

1 tablespoon potato flour or cornstarch 

1 tablespoon peanut oil 

2 tablespoons Sichuan peppercorns 

4 dried red chiles 

1 tablespoon Shaohsing rice wine or dry sherry 

1 red bell pepper, seeded and cut into chunks 

2 scallions, chopped into 1-inch lengths 

Handful of dry-roasted cashews 

Directions

Special equipment:
a wok
  1. 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.
  2. For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper. Add the potato flour or cornstarch and mix well to coat the chicken pieces.
  3. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the Sichuan peppercorns and dried chiles and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for an additional 2 minutes, then pour in the sauce.
  4. 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. Add the scallions and cook for 1 minute. Toss in the cashews, then transfer to a serving plate and serve immediately.

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