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Sichuan Kung Pao Chicken Recipe

Sichuan Kung Pao Chicken Recipe

Recipe by Ethan Wong

Visit 3thanwong.com for more

Notes

提示

  1. Green beans tend to wrinkle if we fried them with oil that is too hot. So fried them at low heat to prevent them from wrinkling. I learn this from a Master Cantonese chef, credits to Chef Ming from Guangzhou.
  2. The level of hotness or heat of this dish is flexible, depending on the type of chili/pepper used. Use the chili/pepper of your choice to suits your personal preference.
  3. Stir-frying is a quick-cooking techniques. However, if you are inexperienced with stir-frying, practice by switching on and off the fire until you get the hang of it. Practice makes perfect!
Prep Time 20 minutes
Cook Time 30 minutes
总时间 50 minutes
Course Main Course, Side Dish
Cuisine 中
难度 中等
Servings 3 份

配料
 
 

To Marinate Chicken

  • 800 克 Chicken Breast (skinless)
  • 1/3 茶匙 盐
  • 1 汤匙 Shao Xing Wine (options - rice wine)
  • 2 汤匙 水
  • 1 汤匙 Plain Flour

To Stir Fry

  • 2 汤匙 Sichuan Peppercorn
  • 1 handful Dried Chili
  • 100 克 Leek (option - spring onion or scallion)
  • 1 件 Red Capsicum (option - hot peppers)
  • 1 handful Cashew Nuts (option - peanut, almond, etc)
  • 100 克 Green Beans
  • 1 汤匙 Soy Sauce
  • 1 茶匙 盐
  • 6 汤匙 食用油

Instructions
 

To Marinate Chicken

  • Cut chicken breast into cubes.
  • Marinate with salt, water, and shao xing wine.
  • Add flour to mix.
  • Marinade as you proceed to other steps.

Preparation

  • Cut leek, capsicum, and green beans into bite-size.
  • Prepare other ingredients.

Cooking

  • Preheat a pan with cooking oil.
  • Sear chicken to brown edges.
  • Remove chicken and set aside.
  • With the oil still in the pan, add green beans, and cashew nuts and fry at low heat.
  • Once cashew nuts begin to brown, strain, and set aside.
  • Then add Sichuan peppercorn and dried chili. Stir-fry at low heat to aromatic fragrance.
  • Add leek and thoroughly stir-fry.
  • Add seared chicken and green beans.
  • Switch to high heat and stir-fry.
  • Add soy sauce and salt. Continue stir-frying to mix.
  • Add cashew nut and continue stir-frying.
  • Pour shao xing wine in, briefly stir it and remove from heat.
  • Plate and serve.

Nutrition

Calories : 658大卡Carbohydrates : 13克Protein : 61克Fat : 40克Saturated Fat : 4克Cholesterol : 171毫克Sodium : 1689毫克Potassium : 1196毫克Fiber : 2克Sugar : 3克Vitamin A : 954IUVitamin C : 12毫克Calcium : 49毫克Iron : 3毫克
Allergy : Peanuts
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