Authentic Numbing Kung Pao Chicken!
A spicy stir-fry Sichuan recipe also known as Gong Bao Chicken or Kung Po Chicken. The core ingredients for Kung Pao Chicken is Sichuan Peppercorn, dried chili, peanuts or cashew nuts, chili peppers and vegetables. A delicately complex spicy and numbing dish!
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 Stir-Fry
– 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 – 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 – 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!