Kung pao is a spicy, stir fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers. Kung pao is one of the most popular Chinese dishes in Malaysia. It is succulent, has complex sauce of salty, sweet, sour, and spicy flavours to serve in an occasion.
Out there, if you search in google you can get a whole lots of kung pao and different ingredients. My family love to eat Kung pao. We always have them every then and now with rice and other dishes.
You can serve this dish to your family any time not only during Chinese New Year. We do not follow the customary anymore. We still serve them with other dishes.
This Kung pao is delicious, beautiful and comfort hearty to enjoy.
3 big skinless chicken breasts
6 Tbs chillies garlic sauce (bought)
4 Tbs sesame oil
2 Tbs minced garlic
1 thumb slice fresh young ginger (2 cm)
12 dried red chilies, wash, dry and snip a bit
2 and 1/2 stalk spring onions, cut into rings (reserved 1/2 for deco opt)
3 Tsp soy sauce
3 Tbs Chinese Shaoxing rice wine
2 Tbs corn flour
2 Tsp sesame oil
1 and 1/2 Tsp salt
6 Tbs chillies garlic sauce
3 Tbs soy sauce
2 Tsp dark soy sauce
2 Tbs tomato sauce
2 Tbs water
2 Tsp corn flour
1 Tbs XO chillies oil sauce (OPT: given by friend – homemade)
1/2 Tsp matured Chinese black vinegar
Wash, dry and cut the breasts into bite size and marinate above for 1 hour. Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with 2 Tbs of oil to stir-fry the marinated chicken until they are half cook. Spoon out and set aside. Wash the wok and add in the remaining 2 Tbs of oil until it’s hot. Next add ginger and garlic; stir before adding in the dried red chilies.
Once dried red chilies are aromatic and smell spicy, add in the breasts. Toss the breasts a few times. Then add in capsicums and chillies garlic sauce; toss to mix well. Next add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Then add half the spring onions, stir to combine with the breast, spoon out on to serving plate and serve immediately with steamed rice and stir fry baby spinach with garlic.
Notes: Many Kung Pao Chicken uses peanuts or cashew nuts. I am allergic to nuts, so I use capsicums instead. You may use peanuts ot any nuts if you are not allergic to nuts.
I am addicted to chillies, I have added chillies garlic sauce, more dried red chillies and XO chillies oil sauce. Also, I like salty a bit. You may omit them or use less.
You may use rice vinegar, red wine vinegar or apple cider vinegar instead of matured Chinese black vinegar.
There are many different soy sauce and dark soy sauce brands; be weary of the tastes it has different level of sodium. Do please adjust the saltiness accordingly. If the sauce tastes too salty, add some sugar and water. If it’s not salty, add salt to taste.