Sichuan

Kung pao chicken

Name: Kung pao chicken
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 400 g boneless thigh 1.5 cm cubes chicken, boneless; 1 tbsp divided soy sauce; 1 1/2 tbsp divided cornflour (cornstarch); 1/4 tsp salt; 1/3 cup roasted and skinned peanuts; 10 to 12 snipped, seeds shaken out dried red chilli; 1 tsp sichuan peppercorn; 3 cloves sliced garlic; 1 tbsp sliced ginger; 4 stalks white parts in 2 cm pieces spring onion (green onion, scallion); 1 tbsp (or 2 tsp vinegar) chinkiang black vinegar; 1 tbsp sugar; 1 tsp dark soy sauce; 2 tbsp water; 2 tbsp cooking oil (vegetable oil)

Sweet, sour, hot and crunchy. The peanuts go in last so they stay loud.

30 minTime

37 gProtein each

mediumSpice

A governor's title on a plate2 chapters · 1 min read

Make it your way

Grandma's wayDried chillies, Sichuan pepper and the lychee sweet sour sauce.

The original

422kcalsame

37 gproteinsame

3 gfibresame

30minutessame

Kung pao the Sichuan way.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless400 g boneless thigh, 1.5 cm cubes

Soy sauce1 tbsp, divided

Cornflour (cornstarch)1½ tbsp, divided

Salt¼ tsp

Peanuts⅓ cup, roasted and skinned

Dried red chilli10 to 12, snipped, seeds shaken out

Sichuan peppercorn1 tsp

Garlic3 cloves, sliced

Ginger1 tbsp, sliced

Spring onion (green onion, scallion)4 stalks, white parts in 2 cm pieces

Chinkiang black vinegar1 tbsp (or 2 tsp vinegar)

Sugar1 tbsp

Dark soy sauce1 tsp

Water2 tbsp

Cooking oil (vegetable oil)2 tbsp

Method

6 steps

1Toss the chicken with 1 tsp soy, the salt and 1/2 tbsp cornflour. Rest 10 minutes.
2Stir the remaining soy, black vinegar, sugar, dark soy, cornflour and water into a sauce.
3Heat the oil on low. Add the chillies and Sichuan pepper and fry gently.
4Turn the heat to high, add the chicken and stir fry until it turns opaque.
5Add the garlic, ginger and spring onion and toss for 30 seconds.
6Pour in the sauce, toss until glossy, then add the peanuts and serve. Cook until no pink remains in the chicken.

Serve it like this

Pile into a warm shallow bowl so the chillies and peanuts show on top. Steamed rice alongside; the chillies are for flavour, not for eating.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sichuan

Kung pao chicken

Sweet, sour, hot and crunchy. The peanuts go in last so they stay loud.

30 minTime

37 gProtein each

mediumSpice

A governor's title on a plate2 chapters · 1 min read

Make it your way

Grandma's wayDried chillies, Sichuan pepper and the lychee sweet sour sauce.

The original

422kcalsame

37 gproteinsame

3 gfibresame

30minutessame

Kung pao the Sichuan way.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless400 g boneless thigh, 1.5 cm cubes

Soy sauce1 tbsp, divided

Cornflour (cornstarch)1½ tbsp, divided

Salt¼ tsp

Peanuts⅓ cup, roasted and skinned

Dried red chilli10 to 12, snipped, seeds shaken out

Sichuan peppercorn1 tsp

Garlic3 cloves, sliced

Ginger1 tbsp, sliced

Spring onion (green onion, scallion)4 stalks, white parts in 2 cm pieces

Chinkiang black vinegar1 tbsp (or 2 tsp vinegar)

Sugar1 tbsp

Dark soy sauce1 tsp

Water2 tbsp

Cooking oil (vegetable oil)2 tbsp

Method

6 steps

1Toss the chicken with 1 tsp soy, the salt and 1/2 tbsp cornflour. Rest 10 minutes.
2Stir the remaining soy, black vinegar, sugar, dark soy, cornflour and water into a sauce.
3Heat the oil on low. Add the chillies and Sichuan pepper and fry gently.
4Turn the heat to high, add the chicken and stir fry until it turns opaque.
5Add the garlic, ginger and spring onion and toss for 30 seconds.
6Pour in the sauce, toss until glossy, then add the peanuts and serve. Cook until no pink remains in the chicken.

Serve it like this

Pile into a warm shallow bowl so the chillies and peanuts show on top. Steamed rice alongside; the chillies are for flavour, not for eating.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kung pao chicken

Make it your way

Ingredients

Method

Kung pao chicken

Make it your way

Ingredients

Method

Make it a meal