Chicken Kung Pao is a popular Chinese dish that originated in the Sichuan province of China

 

宮保雞丁 Kung Pao Chicken is a popular Chinese dish that originated in the Sichuan province of China. It's a stir-fry dish typically made with diced chicken, peanuts, vegetables, and chili peppers. The chicken is usually marinated and then stir-fried with peanuts, chili peppers, and vegetables like bell peppers and zucchini, in a flavourful sauce.

The sauce is a key component of the dish and typically consists of soy sauce, hoisin sauce, sesame oil, sugar, and sometimes oyster sauce. The sauce gives the dish its characteristic salty, sweet, and slightly spicy flavour.

Kung Pao Chicken is known for its balance of flavours and textures, with the tender chicken, crunchy peanuts, and vibrant vegetables creating a delicious and satisfying dish. It's often served with steamed rice to complement the flavors and provide a filling meal.

Ingredients:

    500 grams of boneless, skinless chicken breast, cut into bite-sized pieces

    200 grams of unsalted peanuts

    1 red bell pepper, cut into small pieces

    1 green bell pepper, cut into small pieces

    5 dried red chilies, deseeded and soaked in hot water

    4 cloves of garlic, minced

    1 thumb-sized ginger, grated

    4 spring onions, chopped

    30 ml soy sauce

    15 ml oyster sauce

    10 ml hoisin sauce

    15 ml rice vinegar

    10 ml sesame oil

    30 ml vegetable oil

    10 grams of cornstarch

    Salt to taste

    Fresh coriander leaves for garnish

Instructions:

    In a bowl, mix the chicken pieces with cornstarch and a pinch of salt until the chicken is coated evenly.

    Place the chicken in a microwave-safe dish and cook in the microwave on the highest setting for about 5-6 minutes or until the chicken is cooked through.

    In a separate microwave-safe dish, combine vegetable oil, minced garlic, grated ginger, and soaked dried red chilies. Microwave for 2 minutes on medium-high.

    Add the cooked chicken, peanuts, red and green bell peppers to the dish with the garlic, ginger, and chilies.

    Mix the soy sauce, oyster sauce, hoisin sauce, and rice vinegar in a small bowl. Pour this mixture over the chicken and vegetables.

    Microwave the mixture on medium-high for another 3-4 minutes, stirring occasionally until the sauce thickens and coats the chicken and vegetables.

    Remove from the microwave, garnish with chopped spring onions and fresh coriander leaves.

Enjoy