Friday, 24 February 2012

Kung Po chicken

I love chicken, chicken is my favourite meat and i'm always looking for new ways to cook chicken. I brought Ching-He Huang's Fast food 110 Quick and Healthy Chinese favourites in January for around £3.50 from WH Smith and thought I would cook a recipe from her book. I've seen Ching- He Haung's programmes and she makes cooking Chinese food appear to be easy. I decided on making Kung Po chicken (p.82) as the picture of the chicken looked tasty and apparently this dish is healthy so bonus points for me. I must admit, I did not follow this recipe to the latter and decided to leave out the cashew nuts (although apparently this is an essential part of the Kung Po dish)  and I used chilli powder instead of fresh chillies.
Here is how my Kung Po chicken turned out:

I added egg noodles with some left over sauce, egg noodles and made a stir fry using carrots, mushrooms and beansprouts. This dish tasted really nice and I will definitely make this again (but will not attempt to eat using chopsticks!)

The recipe for Kung Po chicken

2 skinless chicken breasts
Salt and white pepper
1 tbsp of cornflour
1 tbsp of groundnut oil
2 tbsps of Sichuan peppercorns
4 dried red chillies
1 tbsp rice vinegar
1 red pepper cut into chunks
2 spring onions
Handful of cashew nuts

For the sauce
 100 ml vegetable stock
1 tbsp light soy sauce
1 tbsp of tomato ketchup
1 tbsp balsamic vinegar
1 tbsp of hoisin sauce
1 tsp of chilli sauce
1 tbsp of cornflour.

1) Place the chicken in a bowl and season with salt and pepper. Add the cornflour and mix well to coat the chicken pieces. Add all the ingredients for the sauce to another bowl and stir to combine.
2) Heat the wok over a high heat until it starts to smoke and then add the groundnut oil. Add the Sichaun peppercorns and dried chillies and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice vinegar. Cook for a further 2 minutes, then pour in the sauce.
3) Bring to the boil, add the red pepper and cook in the sauce with the chicken for another 2 minutes or until the meat is cooked through and the sauce has thickened and become slightly in consistency. Add the spring onions and cook for 1 minute. Toss in the cashew nuts, then transfer to a serving plate and serve immediately.



  1. CHicken is my favourite too - it's so versatile and works with so many other flavours.
    This looks lovely

  2. It was beautiful. I'm going to have tro start making more Chinese foods at home x

  3. Wow i love these flavors - really GREAT recipe!!
    mary x

  4. Thanks, I will defintely be making more of her recipes xx

  5. This sounds delicious. I really love chinese food, but actually cook very little of it at home.

  6. It's actually quite easy to make once you get all the basic Chinese ingredients. x

  7. Very nice post. If you like Chinese food, you might like my take on Sichuan chicken.

  8. Thanks Carole for sharing your blog on Sichuan chicken, looks delicious x


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