Hoo Hing | Recipes ■ Kung Po Chicken

Kung Po Chicken

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Kung Po Chicken, one of the most well-known Sichuan Cuisines, can be traced back to the Qin and Han Dynasties - although its recognition as a distinct regional system only took place during the Song Dynasty. Sichuan Cuisine is famous for its distinct and various flavours. With the exceptional hot chilli flavour, Kung Po Chicken is one of the best Sichuan dishes one can get.

Ingredients:

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  300g chicken breast
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  4 Rajah Red Chili Peppers
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  2 spring onions
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  Half cup of Peanuts
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Seasoning:

1 teaspoon of Tate & Lyle Granulated Sugar
Half teaspoon of Cooking Salt
1 teaspoon of Kingsford USA Cornstarch
1 teaspoon of Gold Plum Pure Rapeseed Vegetable Oil
1 egg

Sauce:

1 teaspoon of Gold Plum Superior Light Soy Sauce
1 teaspoon of Flck Wheat Starch
1 portion of egg white
1 teaspoon of Meechun White Vinegar
1 teaspoon of Gold Plum Pure Sesame Oil
3 teaspoons of water

Cooking Method:

Diced chicken, mix with seasonings and marinate for 30 minutes

Clean the red chilli pepper and remove the top bit and put in the same plate with spring onion for later use

Heat the oil and cook the chicken in the wok, wait until it changes colour but make sure it is entirely cooked. Save for later use

Heat the wok with oil, stir-fry the chilli peppers until they reach a dark red colour, add spring onions and chicken and mix well

Add sauce mixture to the chicken, keep stirring until the sauce thickens

Add peanuts and mix well