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A Taste of Tradition: My Favourite Kung Pao Chicken Recipe

Kung Pao Chicken is a beloved dish that captures the essence of Chinese cuisine. Originating from the Sichuan province, this delightful stir-fry is renowned for its unique balance of flavours and textures. The combination of tender chicken, crunchy peanuts, and vibrant vegetables in a spicy, salty sauce makes for a delightful culinary experience that can be recreated in your own kitchen. In this article, I’ll share my favourite Kung Pao Chicken recipe that’s sure to impress your family and friends.

Ingredients

For this recipe, you will need the following ingredients:

For the Marinade:

• 500g (around 1 lb) boneless, skinless chicken thighs, diced
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon cornflour (cornstarch)

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar or balsamic vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon water
• 1 teaspoon cornflour (cornstarch)

For the Stir-Fry:

• 3 tablespoons vegetable oil
• 4-5 dried red chillies (adjust based on heat preference)
• 3 cloves garlic, minced
• 1 inch piece of ginger, minced
• 1 bell pepper, diced (red or yellow for colour)
• 100g unsalted roasted peanuts
• 2 spring onions, chopped (scallions)
• Salt, to taste

Instructions

1. Marinate the Chicken: In a medium bowl, combine the diced chicken, soy sauce, rice wine, and cornflour. Mix well, ensuring that the chicken is evenly coated. Marinate for at least 30 minutes to allow the flavours to penetrate the meat.

2. Prepare the Sauce: In a separate bowl, whisk together the soy sauce, black vinegar, sugar, sesame oil, water, and cornflour until smooth. This will serve as the base for your sauce.

3. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the dried red chillies and stir-fry for about 30 seconds until they become fragrant. Be careful not to burn them, as this can impart an unpleasant bitterness.

4. Cook the Chicken: Add the marinated chicken to the wok. Stir-fry for about 5-7 minutes, or until the chicken is golden brown and cooked through. Ensure it is stirred frequently for even cooking.

5. Add Aromatics: Once the chicken is cooked, toss in the minced garlic and ginger. Stir-fry for an additional minute until they are fragrant but not burnt.

6. Incorporate Vegetables: Add the diced bell pepper to the wok. Stir-fry for another 2-3 minutes until the pepper is just tender yet retains some crunch.

7. Combine Everything: Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for a further minute until the sauce thickens slightly.

8. Finish with Peanuts and Spring Onions: Stir in the roasted peanuts and chopped spring onions. Cook for an additional minute, allowing the peanuts to warm through while retaining their crunch.

9. Serve: Once everything is well combined and heated through, serve your Kung Pao Chicken hot over a bed of steamed rice or with noodles. Enjoy the delightful medley of flavours!

Tips for the Perfect Kung Pao Chicken

• Adjust the Heat: If you prefer a milder dish, you can reduce the number of dried chillies used. For those who love a fiery kick, feel free to add fresh chillies or more dried ones.

• Vegetarian Version: Substitute the chicken with tofu or a medley of vegetables such as broccoli, snap peas, and carrots for a vegetarian rendition of this classic dish.

• Prep Ahead: Marinate the chicken ahead of time and prep your ingredients before cooking to make the stir-fry process quick and seamless.

Kung Pao Chicken is a dish that is as vibrant and lively as the culture it hails from. With every bite, you’ll experience a harmony of flavours that promise to bring a little bit of Sichuan to your dining table. Once you’ve tried this recipe, it may just become a favourite in your household too! Happy cooking!

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