Recipe Notes:

• You could substitute chicken whole leg with any part of the chicken; you can use either with bone or boneless chicken in this recipe.

• You could substitute spring onions with leek.

• Sichuan peppercorn is a spice that has a unique aroma and flavor that will give a tingly numbness in the mouth. The Sichuan peppercorns are normally removed and discarded after infusing the cooking oil with their flavor. You could return the Sichuan peppercorns back into the dish for a stronger taste if you prefer.

• Normally the dried chilies are not consumed. They are there to add to the spicy flavors of the dish.

INGREDIENTS FOR KUNG PAO CHICKEN

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(Serves 2-4 peoples)

✅️ 2 Whole Chicken Legs + 2 Wings (±1.2 Kg)

✅️ 12 Whole Large Red Chilies

✅️ 100 Gm Raw Peanuts

✅️ 1 Tbsp Sichuan Peppercorns

✅️ 2 Stalks Spring Onions (±22cm from bottom)

✅️ 5 Cloves Garlic

✅️ ±20 Gm Ginger

✅️ 3 Tbsp Black Sweet Vinegar

✅️ 2 Tbsp Brown Sugar

✅️ 2 Tbsp Sesame Oil

✅️ 2 Tbsp Light Soya Sauce

✅️ 1 Tbsp Corn Flour

✅️ 1 Tbsp Cooking Wine

✅️ ¼ Tsp Salt

✅️ 1 Cup Cooking Oil (for frying)

METHOD OF PREPARATION:

1. Mix brown sugar, black sweet vinegar, light soya sauce and sesame oil in a bowl. Stir the sauce mixture until all the sugar is fully dissolved and then set aside.

2. Cut the dried chilies to about 4cm length. Toss the cut dried chilies to remove their seeds and set aside.

3. Debone the chicken whole legs and cut the flesh into bite sizes. Cut the wings into half. Transfer the chicken pieces into a dish. Add corn flour, salt and cooking wine into the dish. Toss them together to mix well and set aside.

4. Chop the garlic and transfer them into a bowl. Slice the ginger into thin strips and transfer them into a bowl. Cut the spring onions diagonally about 1.5cm thickness and transfer them into a bowl.

5. Heat up 1 cup of cooking oil in a stir fry pan over LOW heat until it is hot. Add raw peanuts into the pan and stir fry for 1-2 mins until their skins turn to brown colour. Remove the fried peanuts with a slotted spatula and transfer them into a bowl covered with oil blotting paper.Add the chicken pieces to the pan and fry them over HIGH heat for about 1 min in batches. Flip the chicken and continue to fry for 30 secs. Be careful not to overcook as this will cause the chicken pieces to dry up. Switch OFF the heat and remove the chicken pieces with a slotted spatula. Transfer the chicken pieces into a bowl.

6. Remove the oil in the pan with a ladle leaving 3 Tbsp of oil in the frying pan. Add Sichuan peppercorns into the pan. Stir fry the Sichuan peppercorns over LOW heat for 1 min to infuse the oil with the flavors of the peppercorns. Remove and discard the Sichuan peppercorns with a slotted spatula.Add dried chilies to the pan and stir fry them over LOW heat for 30 secs. Remove and transfer the dried chilies into a bowl.Add ginger and garlic to the pan and stir fry them over HIGH heat until they turn golden colour. Return the chicken pieces into the pan and pour the sauce mixture over. Stir the mixture over HIGH heat until most of the liquid has dried up. Add the spring onions, red chilies and peanuts into the pan. Stir fry the mixture over HIGH heat to mix well for 10 secs.

7. The dish is now ready to be serve. Transfer the Kung Pao Chicken into a serving dish and serve immediately with a warm bed of rice.

RECIPE PHOTO GALLERY