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Kung Pao Chicken
Recipe by YoYo Yang
Can you handle the heat? This succulent kung pao chicken is hot, hot, hot!
- Steps
- Ingredients
Ingredients
Chicken Stock
Fried Chicken and Chicken Rice
Pickled Cucumber
Kungpao Sauce
To garnish and serve
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Steps
- Preheat oven to 160°C.
- For the Chicken Stock, set chicken wing trimmings aside for the rice. Place oil and chicken wings into a large saucepan and place over medium high heat. Cook until deep golden, about 7-8 minutes.
- Add remaining ingredients and simmer for 30 minutes. Pass the stock through fine sieve into a small saucepan.
- For the Kungpao Chicken, remove skin from the thighs and place into a small saucepan with 1 tsp oil. Place over low heat. Cook until fat has rendered then remove any pieces of fat. Add the garlic and ginger and fry until golden. Transfer the pan contents to a rice cooker for the rice. Set aside.
- Cut chicken thighs into 2-3cm cubes and place into a large bowl. Add potato starch, Shaoxing wine, bicarb, soy sauce, sesame oil, salt and pepper. Set aside to marinate until ready to cook.
- Heat oil in a deep frypan over medium to high heat to 180C. When hot, add chicken in batches and cook until golden, about 3-5 minutes. Set aside.
- For the Chicken Rice, rinse rice under running water. Add to the rice cooker and stir to coat in the chicken fat. Add chicken stock and cook according to manufacturer’s instructions. Keep warm until serving.
- For the Pickled Cucumber, cut the cucumber in 5mm slices and place into a bowl. Combine the black vinegar, sugar, soy sauce, sesame oil, salt, garlic and chilli in a bowl. Pour over the cucumber and set aside until needed.
- To finish the Kungpao Chicken, soak the whole chillies in hot water and set aside. Roast the peanuts in the oven for 10-11 minutes, turning halfway, or until golden. Remove from the oven and set aside. Add most of the peanuts to the fried chicken pieces and toss through. Set the remaining peanuts aside for garnish. Season the chicken and peanuts with salt, pepper, sesame oil and chilli flakes.
- For the Sauce, mix toban djan, vinegar, soy sauces, sugar and sesame oil until smooth. Add salt and pepper, to taste.
- Chop the capsicums into 2cm pieces. Heat oil in a wok for 1 minute over medium heat. Add the capsicum and cook for 1-2 minutes until golden and starting to soften. Add the toban djan mixture and cook until bubbling. Add cucumbers, capsicum, drained softened dried chilli and bowl of chicken and peanuts to the sauce and toss through. Transfer to a large serving plate. Sprinkle sesame seeds, spring onions and chilli over the kungpao chicken. Garnish the rice with sesame oil, spring onion and a pinch of salt. Serve with Pickled Cucumber and extra peanuts on the side.
