Kung Pao Chicken

Temps des Fêtes 2011
food and drink

BY: Lucy Waverman

This dish is frequently made with shrimp and always includes nuts, either cashews or peanuts depending on the area in China. It is a standard on many Chinese menus.

1 lb (500 g) boneless skinless chicken breasts
1 egg white
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) sesame oil
2 tbsp (30 mL) cornstarch
Salt to taste
1/4 cup (60 mL) vegetable oil

1/2 cup (125 mL) chicken stock
2 tbsp (30 mL) sherry
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) sugar
1 tbsp (15 mL) Chinese black vinegar or balsamic vinegar
2 tsp (10 mL) sesame oil
4 to 8 small dried red chilies
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) chopped ginger
1 tbsp (15 mL) chopped green onion
1/2 cup (125 mL) roasted unsalted cashew nuts

2 tsp (10 mL) cornstarch mixed with
2 tbsp (30 mL) water
2 tbsp (30 mL) slivered green onion

1 Dice chicken into 1-inch (2.5-cm) cubes and place in bowl. Combine egg white, soy sauce, sesame oil and cornstarch in a bowl and season lightly with salt. Add chicken and stir to coat.

2 Heat a wok over high heat. Add vegetable oil and swirl carefully to coat. When oil is very hot, remove chicken from marinade, add to wok in batches and fry in oil for 3 minutes or until lightly browned and almost cooked through. Remove from oil and place in a strainer over a bowl to drain.

3 Combine chicken stock, sherry, soy sauce, sugar, black vinegar and sesame oil.

4 Reheat oil (adding more if needed) in wok. Add red chilies, garlic, ginger, green onion and cashew nuts and fry for 30 seconds or until fragrant. Immediately stir in sauce and bring to boil. Return chicken and simmer in sauce for 1 minute or until cooked through. Add cornstarch mixture slowly using only enough to thicken, and stir to boil. Scatter with green onions and serve.

Serves 3 as main course, 6 as part of a Chinese meal

What to Serve