Sticky chicken (Kung Pao)2017-08-06
- Servings: 2 or 3
This classic dish originated in the Szechuan Province but is found throughout China, with some variations.
Kung Pao chicken is also a staple of westernised Chinese cuisine, served in most Chinese restaurants.
It is spicy, sweet, savory and most of all, addictive!
In my recipe, I have added some broccoli to make it healthier.
it can be served with plain white rice, or Chinese egg noodles flavoured with some sesame oil, soya sauce and a sprinkle of crushed peanuts.
- 2 skinless and boneless chicken breasts, cut in cubes
- 2 tbsp of fresh ginger, sliced
- 1 tbsp of fresh garlic, minced
- 1 or more red or green chili, cut in small pieces, or chili paste
- 1 big bell pepper (preferably red), sliced
- 2 or 3 stalks of spring onions (separate the white from the green and cut into small pieces)
- 1 cup of sliced broccoli florets, steamed al dente
- 3 tbsp of vegetable oil and 1 tbsp of sesame oil
- 2 tbsp of soy sauce or 1 tbsp of soy sauce and 1 tbsp of hoisin sauce
- 1 tbsp of rice vinegar (or any other white vinegar)
- 1 tbsp of brown sugar
- 1 heaped tbsp of honey
- 2 tbsp of cornstarch, dissolved in 2 tbsp of water
- Chopped roasted peanuts and sesame seeds, to your liking
- 1/2 tsp of Sichuan pepper (if available) or white pepper
- A dash of the 5 Chinese spices (optional)
- 1/2 tsp of turmeric (as healthy supplement)
In a wok, on high heat, add the vegetable oil then the pieces of white onion, followed by the garlic, ginger and chili. Stir fry until fragrant. Do not burn.
Add the chicken, coated with the spices, and stir fry until well cooked. Then add the pieces of bell pepper, followed by the rest of the ingredients: sesame oil, vinegar, soy and hoisin sauces, sugar, honey, peanuts, cornstarch & water. Mix well and let it simmer until the sauce has thickened and is glossy.
At this stage, mix in the steamed broccoli and the pieces of green onion. Finally sprinkle some sesame seeds (if using any) and serve hot with rice or noodles.