'Kung pao chicken is a spicy stir-fried dish that’s a staple in Sichuan cuisine, Known for its bold flavors and signature kick of heat. With tender chicken, Crunchy peanuts and a tangy sauce, it’s deliciously savory, spicy, and slightly Sweet. This recipe uses cooking caramel (karamel masakan – available at Asian Supermarkets) to give the dish depth, as well as its signature rich, brown color.' - Vincent Lim from The Wolf of Wok Street Restaurant: Quality Asian Food in 80+ Recipes - elevate home cooking with vibrant dishes and genuine ingredients.
Ingredients
Chicken
200 g (7 oz) boneless, skinless chicken thighs, cut into bite-sized cubes
1 teaspoon chicken bouillon powder
1/2 teaspoon white pepper
1 tablespoon Shaoxing wine (Chinese cooking wine)
1 tablespoon sesame oil
1/4 teaspoon salt
1 tablespoon cornflour (cornstarch)
vegetable oil, for flash-frying
1/2 onion, cut into 3 cm (1. in) chunks
1 spring onion (scallion), cut into
4 cm (1. in) batons
Sauce
1 tablespoon vegetable oil
2 slices of ginger
12 garlic cloves, minced
10 dried chillies
2 teaspoons cooking caramel (karamel masakan)
2 teaspoons sugar
1/2 teaspoon dark soy sauce
1/2 teaspoon salt
1 tablespoon oyster sauce
1/2 teaspoon YumYum or MSG
1 teaspoon chicken bouillon powder
2 teaspoons potato starch
60 ml (2 fl oz/1/4 cup) water
2 teaspoons Shaoxing wine (Chinese cooking wine)
1/4 cup peanuts, roasted
To Serve
sesame seeds (optional)
spring onions (scallions), optional
Method
In a bowl, combine the chicken with the chicken bouillon powder, white pepper, Shaoxing wine, sesame oil, salt and cornflour. Mix thoroughly, ensuring the chicken is evenly coated, and let it marinate for at least 15–20 minutes to absorb the flavors.
Fill a wok one-third full with vegetable oil and heat to 190°C (375°F) over a medium–high heat. You can also test the oil with a wooden chopstick – if bubbles form around it when lowered in, the oil is hot enough. Once the oil is hot, flash-fry the marinated chicken pieces for 5–7 minutes, or until cooked through. Add the onion and spring onion and cook for a further 1 minute. Carefully strain the chicken and onions from the oil using a slotted spoon, and place on a sieve or plate lined with paper towels to drain.
Set aside the leftover oil to use for future use.
In a clean wok, heat 1 tablespoon of vegetable oil over medium heat. Add the ginger slices, minced garlic and dried chilies, stir-frying for 1–2 minutes until fragrant. Next, add the cooking caramel, sugar, dark soy sauce, salt, oyster sauce, YumYum or MSG and chicken bouillon powder. Stir in the sauce mixture until everything is well combined, letting the flavors meld together.
In a small bowl, mix the potato starch and water to make a slurry. Pour the slurry into the wok and stir until the sauce thickens. Once the sauce has reached the desired consistency, add the fried chicken pieces to the wok, tossing them to ensure they are evenly coated with the sauce.
Add the Shaoxing wine to the wok and stir for another 30 seconds to let the flavor sink in, then toss through the roasted peanuts. Remove the kung pao chicken from the heat, transfer it to a serving plate, and garnish with sesame seeds and spring onions, if desired. Enjoy!