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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.

Ingredients

  • 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)

Method

Step 1

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.

Step 2

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.

Step 3

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.

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