Or The English name, Kung Pao Chicken. Kung Pao Chicken is one of my favourite dishes from China, and when you cook it make a lot, because it is hard to stop eating;)

It’s a Sichuan dish. The name comes from Ding Baozhen that was called Kung Pao. He used to serve this dish, and people started to call the dish after him. 

Ingredients;

• 6-700 grams of chicken breasts, or legs. Cut into small cubes.
• 2,2 dl (1 cup) of fried peanuts
• 4 spring onions thinky sliced
• 1 tblsp finely chopped fresh ginger
• 8 dried chilli peppers ( or as many as you want, it’s according to your taste. And do deseed them if you wan’t a less spicy dish!
• Cooking oil 
• 2 teaspoons Sichuan pepper
• A pinch of salt

If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.

When frying the Sichuan peppercorn, use low heat and be patient. Over-fried Sichuan peppercorn brings a bitter taste!! Ok?!?

Marinade

• a small pinch of salt
• 4 tsp. dark soy sauce (for coloring)
• 2 tbsp. Rice wine
• 4 tsp. cornstarch

The Mixed Sauce

• 1 tablespoon dark soy sauce
• 2 tablespoons of light soy sauce
• a small pinch of salt (around 1/2 tsp.)
• 4 tsp.cornstarch
• 2 tablespoon Chinese black vinegar, or use some Balsamic vinegar
• 4 tablespoons water
• 3-4 teaspoons of sugar

Instructions

1. Mix the marinade.
2. Cut the chicken into little square bits and add with the marinade.
3. Slice the spring onion and garlic into thin slices, and finely chop the ginger. Set aside.
4. Mix the sauce in a bowl and set aside.
5. Heat up the oil in the wok until hot, add the chicken cubes. Fry until all of the chicken cubes begin to change color.
6. Transfer the chicken cubes to a plate for a while. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Add the garlic, ginger and half of the scallions. Quickly fry to mix well. 
7. Add the chicken again. 
8. Stir the sauce, and then pour it in and mix with the chicken in the wok.
9. Fry until the sauce is well coated. Mix with the remaining spring onion and fried peanuts. Finished!

Serve with rice.

By Malin Nordblom

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