Kung pao chicken

Kung pao chicken

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Here is a Chinese specialty recipe from Sichuan, chicken kung pao or chicken gong bao. Made with chili and peanuts, this recipe will make your gourmands travel.


For 4 people

  • 1 tablespoon Sichuan berries
  • 2.5 tablespoons cornstarch
  • 400 g chicken (cutlets or boneless thighs)
  • 4 cloves of garlic
  • 5 cm fresh ginger
  • 2 new onions
  • 4 small dried peppers
  • 2 tablespoons salted soy sauce Suzi Wan
  • ½ tablespoon of rice vinegar
  • 1 tablespoon liquid honey
  • 50 g unsalted peanuts
  • 4 tablespoons vegetable oil
  • 4 branches of coriander leaves
  • 240 g of jasmine rice


Mix finely or crush the Sichuan berries with a pestle, then mix them in a salad bowl with 2 tablespoons cornstarch.

Peel and finely chop garlic and ginger, and slice onions.

Prepare the mixture for the sauce: in a bowl mix ½ tablespoon cornstarch and 2 tablespoons water, salted soy sauce, rice vinegar and honey.

Rinse the rice with cold water until the water is clear. Cook in a large volume of boiling salted water for 15 minutes.

Meanwhile, cut the chicken into pieces and roll in the mixture of Sichuan berries and cornstarch. Heat 3 tablespoons of oil in a large skillet.

When the oil is hot, gently pour the pieces of chicken and make them come back for 5 minutes on high heat. Dispose of the chicken pieces on paper towels.

In the same pan, heat a tablespoon of oil and fry garlic, ginger, onions and chilli over high heat for 1 minute. Pour the mixture for the sauce into the pan and bring to a boil. Thicken the sauce over low heat and add the chicken and peanuts

Photo: Suzi Wan