The popular recipe for Kung Pao Chicken originated in the Szechuan region of China. This Chinese recipe was a favourite of the official Ding Baozhen who was the palatial governor of the Qing Dynasty during the 18th century. The dish is also known as Gong Bao. The Sichuan province is well known for its spicy dishes. Chinese Recipe For Kung Pao Chicken Total time: 1 hour Serves 4-6 people Chicken Marinade: 10ml Chinese rice wine 30ml soy sauce 10g cornflour, dissolved 15ml sesame oil Kung Pao Sauce: 15ml sesame oil 10ml rice vinegar 50g dark brown sugar 10g cornflour, dissolved Other Ingredients: 50ml of vegetable oil 500g skinless, boneless chicken breast, diced 1 egg, separated 5g Sichuan chillies, dried 30g ginger, chopped 5 garlic cloves, chopped 5 spring onions, chopped 100g unsalted peanuts, roasted 200g of water chestnuts 250g white rice, cooked Preparation Instructions Place the diced chicken breast in a medium size mixing bowl. Pour the egg white over the chicken. Create a marinade for the chicken by adding the rice wine, sesame oil, soy sauce, salt and cornflour dissolved in water. Evenly coat the chicken with the marinade. Let it marinate for 25 minutes in the refrigerator. Heat a wok to high heat. Place half of the vegetable oil inside the wok. Before the oil starts to smoke add the chilies, ginger, garlic and green onions to the wok. Stir fry for 2 minutes or until the chilies are crispy. Be careful not to burn the spices. Remove the chilies mixture from the wok and place on paper to drain. Heat the remaining vegetable oil in the wok. Add the marinated chicken and stir-fry for 2-4 minutes or until the chicken pieces are golden brown in colour. Add the chilies mixture, brown sugar, peanuts, water chestnuts and rice vinegar and stir a further 1-2 minutes until the sugar has dissolved and the sauce has thickened. Pour the Kung Pao chicken over the white rice and serve.
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