Authentic Numbing Kung Pao Chicken!
| Serve 3 | Difficulty Medium | Prep. Time 20 Min | Cooking Time 30 Min | Total Time 50 Min |
Ingredients – To Marinate Chicken Breast
800g of skinless chicken breast
3 quarter tsp of salt
1 tbsp of Shaoxing wine
2 tbsp of water
1 tbsp of plain flour
Ingredients – To Cook
2 tbsp of Sichuan peppercorn
1 handful of dried chili
100g of leek
1 head of red capsicum (Can be substitute with red peppers or other preferably chili)
1 handful of cashew nut (Peanut can be used as alternative)
100g of green beans
1 tbsp of soy sauce
1 & 1/2 tsp of salt
6 tbsp of peanut oil
Preparation – Marinate Chicken
- Check the chicken breast if there is still bones attached to it, if there is any, remove them.
- Cut chicken breast into cutlet of 1/2 inches X 1/2 inches.
- Season with salt, water and Shaoxing wine.
- Mix thoroughly with your hands.
- Add in flour and mix evenly.
- Put aside and let it marinade as your prep the vegetables.
Preparation – Cut Vegetables
- Clean leek of any dirts and impurities and cut slanted of 1 inches in length.
- Cut capsicum into half and remove seed. Then cut capsicum into square of 1.5cm X 1.5cm.
- Cut both end of green beans and cut them into 1 inches in length.
- Briefly clean the dried chili of any dirt and impurities and cut into 1 inches in length.
- Preheat pan with 6 tbsp of peanut oil at high heat.
- Gently add chicken cutlet into pan.
- Do not stir the chicken and just let it sear for about 1 minute.
- Flip it over with a ladle and sear for another 1 minute.
- Briefly stir fry the chicken cutlet for another 2-3 minute or until its began to brown.
- Strain the seared chicken cutlet and set aside.
- With the oil still in the pan, add green beans into the pan. (The oil should have slightly cool down)
- Fry the green beans at low heat.
- Strain the green beans and set aside.
- With the oil still in the pan, add cashew nut into the pan. (The oil should have slightly cool down)
- Fry the cashew nut at low heat.
- Once the cashew nut began to brown, strain and set aside.
- With the remaining oil, add Sichuan peppercorn and dried chili into the pan.
- Stir fry them at low heat to aromatic fragrance.
- Move the Sichuan peppercorn and dried chili to the tip of the pan.
- Add leek to the oil and briefly fry it.
- Stir fry the Sichuan peppercorn and dried chili together with the leek.
- Add seared chicken cutlet and green beans then briefly stir fry over high heat.
- Add soy sauce and salt and stir fry as you mix everything up.
- When you are about to done, add cashew nut as you continue stir frying.
- When you are about to plate the dish, pour in Shaoxing wine, briefly stir it and remove from heat.
- Gently transfer to plate and serve.
- Green beans tend to wrinkle if we fried them with oil that are too hot. So fried them at low heat to prevent them from wrinkling. I learn this from a Master Cantonese chef, credits to Chef Ming from Guangzhou.
- The level of hotness or heat of this dish is flexible, depending on the type of chili/pepper used. Use the chili/pepper of your choice to suits your personal preference.
- Stir frying is a quick cooking techniques. However if you are inexperience with stir frying, practice by switching on and off the fire until you get the hang of it. Practice makes perfect!
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