Recipe courtesy of Ching-He Huang
Kung Po Chicken
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 33
- Cholesterol
- 99
- Sodium
- 545
- Total: 25 min
- Active: 25 min
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- 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.