Hailing from the Sichuan province in China, this dish has become popular & loved for it’s depth in spiciness & taste.
Many use roasted peanuts in this dish, whilst I prefer the creaminess of the roasted cashew nuts. If you prefer a spicier level, you can add more dried chillies to turn the heat up. This recipe is a mild version.
Kungpao Chicken (宫保鸡丁)
500g chicken breasts
6-8 dried chillies (add more if you prefer a stronger heat level)
Red / yellow / green bell peppers
2-3 stalks spring onion
1/2 cup roasted cashew nuts
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoon shaoxing wine or any cooking wine
Sauce for flavour/thickening:
2 tablespoon soy sauce
2 teaspoon dark soy sauce
1 tablespoon Chinese rice vinegar (or balsamic vinegar)
1/2 teaspoon sugar
2 teaspoon sesame oil
2 teaspoon cornstarch
- Dice chicken breasts into bite size pieces (about 1″/2.5cm).
- Dice the bell peppers into chunks. *I did not add green bell peppers as the supermarket was out of them*
- Cut the spring onion into 2″/5cm lengths
- Place marinade ingredients in a bowl, add the diced chicken breasts & allow to marinade for at least 30 minutes.
- Heat some oil. Add the dried chillies & bell peppers. Fry till you can smell the chillies cooking.
- Add some more oil & add the chicken. Fry till chicken is cooked.
- Mix the sauce for thickening. Add cashew nuts & the sauce to the chicken.
- Do a quick stir & ensure all ingredients are coated. Once the sauce has thickened, very quickly, remove from heat & plate.
- Served with white rice OR in a wrap.