Kung Po Chicken

Kung Po Chicken

If you like spicy Chinese food, then Kung Po chicken is for you. This Chinese recipe is best made for a group of special people you have coming over because it is not cheap to make and uses some exotic items that you will have to go to a Chinese supermarket to get. It is so good and just not worth trying to substitute things for. It was a favorite dish of Last emperor in The 20th century and Chefs were known to be beside themselves in fear for their lives if the emperor did not like their Kung Po Chicken. It’s a quick recipe to prepare so don’t be phased (2 people that can easily be doubled)

What you need

1 tablespoon oil
3 medium red chilies sliced (if you do not like it fiery remove some of the seeds)
1 teaspoon crushed garlic
400g chicken breasts cubed
1 teaspoon chili bean sauce
50g tinned sliced bamboo shoots
50g tinned water chestnuts that have been drained
1 tablespoon rice wine (here you can use dry sherry)
100ml chicken stock
50g unsalted peanuts
2 spring onions chopped roughly
I tablespoon cornflour (maizena) in 3 tablespoons water

The process

Heat a wok or frying pan on a high heat, add the oil and then chilies and garlic. Toss it for a few seconds to coat them in oil and begin sizzling.

Now add the chicken pieces and chili bean sauce, toss it around for about 3 minutes until the chicken pieces are white on the outside.

Now add the stock, bamboo shoots, water chestnuts, peanuts and rice wine or sherry and allow to boil. Add the cornflour mixture, stir and allow to thicken. Keep stirring until it is fairly thick and shiny.

Transfer to a serving dish and prepare to impress.

It’s best served with short grain rice that is quite sticky but each to his own. Ebjoy it folks it is fantastic. You should always serve a few different Chinese dishes and this Lemon Chicken recipe will certainly compliment it.