Loading Video...
Recipe courtesy of Ching-He Huang

Kung Po Chicken

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 to 4 servings
Share This Recipe

Ingredients

Sauce:

Chicken:

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.
10m Easy 99%
CLASS
22m Easy 96%
CLASS
28m Easy 99%
CLASS
19m Intermediate 99%
CLASS
21m Intermediate 99%
CLASS
Mary DeAngelis

Chicken Divan

48m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages