How to cook kung pao chicken, Chinese Szechuan style

The Kung Pao chicken is a classical Szechuan cuisine originating from Szechuan Province in China. The classic Kung Pao chicken recipe is both spicy, flavorful and low in calories for the individual.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 lb of chicken breast
• cooked peanuts
• 10 small dry red chillies
• salt
• red chili paste
• soy sauce
• sugar
• Asian cooking wine
• garlic
• scallion
• ginger
• cooking wok

1. This classic kung pao chicken requires small to medium sized chicken cubes. Use chicken breast and cut it into similar sized cubes.

2. Add corn oil to a wok. After the oil gets about ~170 degrees F, add the chicken cubes from step 1. Cook 2-3 minutes. Get it out from the wok and set aside for later.

3. Add a little bit more corn oil to the same wok. Add scallions, ginger and garlic to it and cook it until you can smell their aroma. Add chili paste and 10 dry small chills (traditionally, kung pao chicken is very spicy, add less small chills if you desire) into the wok. Cook it for 10-15 seconds. Add salt, sugar, soy sauce, and Asian cooking wine. Cook for another 20 seconds.

4. Add the chicken cubes into the wok. Cook it for 5-10 seconds. Add the cooked peanuts into the wok. Mix well. Turn off heat. The Szechun kung pao chicken is done.

5. The kung pao chicken is traditionally eaten with rice.

[shannonny]

on 9/12/2008 Thanks Jin for the easy recipe! This is my favorite take-out dish and I would love to fix it at home.