Kung Pao Chicken is a classic Chinese dish from the Szechuan region however it has long become a classic staple of the Westernised take away and this is my version!
Kung Pao Chicken is a classic Chinese dish from the Szechuan region however it has long become a classic staple of the Westernised take away and regular readers will know that I love a good ‘fakeaway’ so you know this was gonna crop up sooner or later.
Whilst I am fairly keen on playing with my recipes I think that this Kung Pao Chicken stays pretty close to its roots being heady with Szechuan pepper corns and plenty of dried chili flakes but lets face it what would I know, I’ve never been to China.
One thing I do know is that it is very tasty and a dish that I know will always put a smile on my wifes face.
Apparently the name of this dish hails after the Governer of the Szechuan state in China and is often translated as Gong Bao and Kung Po but they are all apparently the same dish. It all seems very complicated but it is far from it, one of the reasons I love Chinese ‘Fakeaways’ is the speed, once you get going 10-15 minutes later you have a wonderfully tasty bowl of food.
In case you are new here my obsession with ‘fakeaways’ comes from the fact that the nearest takeaway that I can buy locally that is not Pizza or Hungarian is 160km away and takeaway food just aint the same after an hours drive in each direction.
I think I am getting all a bit tired of the same old produce as is pretty normal for me as the seasons come to an end. As a result I am running low on inspiration, at the start of each season I am overwhelmed by choice and ideas of what I want to cook, my mind is already racing forward to peas, asparagus and radishes.
Conversely I am over potatoes, onions and pumpkins and just want it all to be over and to able to get out in our garden and write recipes using what ever is good in the garden.
So much so in fact I have been searching through my photographs from 2015 looking for the first appearance of the asparagus spears in the garden and it would seem that they broke the earth at the start of the second week of March. It will be a a glorious day and if you listen ‘vewy, vewy carefully’ you may hear the cheers from your own garden.
Kung Pao Chicken
- 1 Tbsp Light Soy Sauce
- 1/2 Tbsp Shaoxing wine
- 1 1/2 Tsp Cornflour
- 1 Tbsp Cold Water
- 2 Chicken Breasts Skinless cut in half lengthways then into 5mm strips on the diagonal
- 75 g Cashew Nuts Raw Unsalted
- 4 Cloves Garlic Finely Sliced
- 35 g Ginger Cut into thin batons
- 1 Tsp Dried Chili Flakes
- 1 Tbsp Szechuan Pepper Corns
- 2 Salad Onions Thinly sliced
- 2 Tbsp Cooking Oil Neutral
For the Sauce
- 1 Tbsp Light Brown Sugar
- 1/2 Tsp Cornflour
- 1 Tsp Light Soy Sauce
- 1 Tsp Dark Soy Sauce
- 1 Tbsp Chiangking Vinegar
- 1 Tbsp Water
- 1 Tsp Sesame Oil
- Mix together 1 tbsp light soy sauce, 1/2 tbsp Shaoxing wine, 1 tbsp water and 1 1/2 tsp of cornflour to form a quick marinade and add in the sliced chicken whilst you prepare the rest of the ingredients.
- Toast off your cashew nuts in a dry wok and set aside.
- Mix together the ingredients for the sauce and set aside.
- Ensure you have all of your ingredients prepared before you start cooking as we are gonna go pretty fast now.
- Heat the flavourless cooking oil in a very hot wok until just before it begins to smoke.
- Add in the Szechuan pepper, chili flakes, garlic and ginger and stir fry for 1 minute.
- Then add in your chicken along with the marinade and stir fry for 4-5 minutes.
- Add in most of the salad onions but keep some green bits back for garnish.
- The pour in the sauce it will thicken and go silky very quickly.
- Finally add in your cashew nuts and cook until the chicken is cooked through, this should take no longer than another couple of minutes.