Name: Kung Po Chicken
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 to 4 servings
Cuisine: asian
Ingredients: 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; 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

Watch how to make this recipe.

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.
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.
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.
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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