D'Open Kitchen

COOKING FOR THE SOUL

Kung Pao Chicken

Name: Kung Pao Chicken
Ingredients: 300 g Chicken Thigh diced; 2 stalks Spring Onions diced; 30 g Dried Chili (seeds removed); 3 slices Ginger; 1 tbsp Garlic; 2 tbsp Peanuts minced; 1 tbsp Dark Soy Sauce; 1 tbsp Sesame Oil; 1 tbsp Grated Ginger (Juice); 1 tbsp Hua Diao; 1/2 tbsp Corn Flour; 1 tsp Pepper; Seasoning Sauce; 1 tbsp Black Zhejiang Vinegar; 1 tbsp Oyster Sauce; 1 tbsp Sugar; 1 tbsp Dark Soy Sauce; 1/2 tbsp Corn Flour; 1/4 cup Water

Recipe by

Trish yee

Kung Pao Chicken, a revered dish in Chinese cuisine, encapsulates the harmonious fusion of flavors and textures that characterize Sichuan gastronomy. Originating from the Sichuan province, this dish presents tender chicken pieces that are stir-fried to perfection, accompanied by a medley of crunchy peanuts, vibrant vegetables, and aromatic spices. The dish's distinct flavor profile is achieved through the skillful use of Sichuan peppercorns and dried chili peppers, which contribute a balance of heat and numbing sensation, known as "mala" in Chinese culinary culture. The interplay of textures, from the succulent chicken to the crispy peanuts, enhances the dish's palatability. Kung Pao Chicken embodies the philosophy of wok hei, or "breath of the wok," where precise cooking techniques yield a smoky aroma and a characteristic seared quality. Whether enjoyed as a standout entrée or incorporated into a larger spread of Chinese delicacies, Kung Pao Chicken pays homage to Sichuan culinary traditions and the art of achieving a harmonious blend of flavors and textures in every savory bite.

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Course Main Course

Cuisine Chinese

Ingredients

300 g Chicken Thigh diced
2 stalks Spring Onions diced
30 g Dried Chili seeds removed
3 slices Ginger
1 tbsp Garlic
2 tbsp Peanuts minced

Chicken Marinade

1 tbsp Dark Soy Sauce
1 tbsp Sesame Oil
1 tbsp Grated Ginger Juice
1 tbsp Hua Diao
1/2 tbsp Corn Flour
1 tsp Pepper
Seasoning Sauce
1 tbsp Black Zhejiang Vinegar
1 tbsp Oyster Sauce
1 tbsp Sugar
1 tbsp Dark Soy Sauce
1/2 tbsp Corn Flour
1/4 cup Water

Instructions

Cut the chicken into 2cm cubes.
Marinate with the seasoning (Chicken Marinade A) above and mix well. Leave in fridge for an hour.
Heat oil for frying in a wok. Add in the marinated chicken and deep fry for 2-3 minutes. Drain out excess oil and set aside for use.
In a mixing bowl, add in the seasoning sauce mixture and stir well.
In a heated oil, add in 2 tbsp of oil and sauté ginger, garlic for a minute and add in the dried chili.
Add the lao gan ma sauce and continue frying for another minute. Add in the chicken and give it a quick stir.
Pour in all the seasoning sauce mixture and add in the peanuts. Coat the chicken and peanut evenly with the sauce.
Cook until the sauce is almost absorbed and add in the diced spring onions before turning off the heat.
Dish up and serve with rice!

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.