Kung Po Chicken. I love Chinese food and often get takeaways (yes I know, a good blogger never admits that!). Anyway, sometimes it is also quite surprising how easy it is to make Chinese food once you have the right equipment. This Kung Po chicken dish is one of those dishes, it really is simple to make.
I have found that the key to making Kung Po Chicken and indeed all of Chinese cooking or any cooking is to ensure that you are prepared beforehand. So this means chopping all your ingredients and setting them in a line ready to go into the wok/pan. I fully appreciate that this is easier said than done, but trust me, when making a dish which is fast, you need to be prepared.
My husband is very organised in the kitchen and always weighs his ingredients and measures the wet ingredients and has everything set out in little ramekins or bowls ready to be used. I have to say, it does actually work and makes sense (I still don’t do this all the time however, I always try and then get bored halfway through). So don’t be like me, be more organised when making Kung Po Chicken and do your preparation beforehand to ensure that everything is ready to go into the wok.
***Update*** I started writing this post last week, but then my husband was taken into hospital with a perforated appendix, so that was a very scary time for us and I ended up spending a lot of time going to and from the hospital visiting him, not that I begrudge him in any way, it is just quite exhausting and you run out of time to be honest. Anyway, he is home now and whilst still in pain, is trying hard to cope and manage on his own. I’m obviously here to support him, but he’s being brave and good. Thanks to all those of you have sent your good wishes over the last week. They are greatly appreciated.
This Kung Po Chicken recipe is adapted from Ching’s Fast Food. If you like Chinese cooking and sometimes feel daunted by the ingredients list or the complication, then you should definitely give this book as go as it great and simple cookbook with fast dinner ideas.
I do hope you enjoy my take on Kung Po Chicken.
**Update** – I had originally written this post a while ago and posted other recipes, and then completely forgot that this was sitting in my draft blog posts until today when I was about to add another recipe. My husband has almost recovered, so we should be all good to go for Christmas.
The beauty of this dish is that you could make something slightly different on boxing day or when you want a break from all the usual Christmas food.Print
Kung Po Chicken
Simple tasty and oh so delicious, this will be on your table really fast. I served it with egg noodles, please eat it with noodles, rice or nothing at all.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 people 1x
Kung Po Chicken:
- 2 skinless chicken breasts cut into chunks of about 2 cm
- 1 tbsp cornflour
- 1 tbsp ground nut oil
- 2 tbsps Sichuan pepper corns You can buy these from most supermarkets
- 4 dried red chillies
- 1 tbsp Shaohsing rice wine
- 1 red pepper deseeded and cut into 2 cm chunks
- 1 white onion peeled and chopped coarsely
- 8 mushrooms quarter (use chestnut or normal mushrooms)
For the Sauce:
- 100 ml vegetable stock
- 1 tbsp light soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp balsamic vinegar
- 1 tbsp hoisin sauce
- 1 tsp chilli sauce I used sweet chilli sauce (any generic brand will do)
- 1 tbsp cornflour
- 100 grams egg noodles OR use rice if you prefer, enough for 2 people
- Place the chicken in a bowl and season with the salt and pepper. Add the cornflour and mix well to coat the chicken pieces. Add all the ingredients for the sauce to another bowl or jug and stir well to combine.
- Heat a wok or frying pan over a high heat and add the groundnut oil. Add the Sichuan peppercorns and dried chillies and fry for a few seconds, then add the chicken pieces and stir fry for 2 minutes.
- As the chicken begins to turn opaque, add the Shaohsing Rice wine and cook for a further two minutes, then pour in the sauce.
- Bring the sauce to the boil, add the red pepper, onion and the mushrooms and cook them in the sauce with the chicken for another 3 minutes or until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency.
- Serve on a bed of rice or egg noodles.