Kung pao chicken

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This recipe for kung pao chicken is from Bao Family by Céline Chung. Bao Family, is symbolic of the bridge between two cultures, between tradition of Chinese culture and the modernity of Parisian life.

Ingredients

400 g chicken thighs
1 T soy sauce
1 T Shaoxing wine
½ t salt
1 t white (granulated) sugar
2 T water
1 t chinkiang black vinegar
10 g garlic, chopped
2 stems, spring onion
2 dried whole chillies
1 T cornflour + water mixture (1:3 cornflour to water ratio)
50 g peanuts
1 t sichuan pepper oil
oil for frying
For the marinade:
1 T Shaoxing wine
1 t rice wine vinegar
2 t light soy sauce
1 t white (granulated) sugar
1 egg white
½ t cornflour
2 t water
A pinch salt
A pinch white pepper
2 t vegetable oil

Cooking Instructions

1. Cut the chicken into small approximately 1.5 cm pieces.

2. Mix the marinade ingredients in a container, then add the chicken thighs and leave to marinate for at least 20 minutes.

3. Fry the chicken pieces in oil at 120°C until they are just cooked.

4. Mix the soy sauce, Shaoxing wine, salt, sugar, water and black vinegar in a bowl.

5. In a frying pan over medium to high heat, brown the chopped garlic, spring onion cut into chunks (set aside half) and the dried chillies cut into pieces in some oil.

6. Add the chicken and stir for 30 seconds.

7. Pour in the sauce, mix and then stir through the cornflour and water mixture until each piece of chicken is coated with sauce.

8. Add the peanuts, remaining spring onion and Sichuan pepper oil, stir one last time and serve immediately.