As one of the standout kung pao chicken recipe NZ has to offer, this dish, while not strictly traditional, has all the richness and flavour you want. You’ll find the quick marinating of the chicken means it’s beautifully tender. And what better side to complement this rich dish than a fresh cucumber salad? Let’s explore this delightful wok-fried or slow-cooker kung pao chicken!
Ingredients
Meat & Marinade
550–600g Bird & Barrow Free Range Chicken Breast
2 tsp cornflour
2 tsp Shaoxing wine
2 tsp oil
Generous pinch salt
Generous pinch of white pepper
Sauce
1 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
4 tbsp water
2 tsp cornflour
Remaining Ingredients
1 rounded tsp Sichuan peppercorns
2 tsp finely grated ginger
4 cloves garlic, diced
4 spring onions, cut into 1½ cm pieces (white and green, discard root)
6 whole dried red chillies
1 red capsicum, core removed, cut into bite-sized pieces
1 green capsicum, core removed, cut into bite-sized pieces
½ cup roasted unsalted peanuts
Oil for frying
To Serve
Additional sliced spring onions, fresh coriander leaves, steamed rice
Method
- Cut the chicken into bite-sized pieces. Mix together the cornflour, Shaoxing wine, oil, salt and white pepper. Pour over the chicken and toss to ensure it is evenly coated. Place in fridge to marinade for 30–40 minutes. This process will make the chicken wonderfully tender.
- Whisk together the sauce ingredients and set aside until time to use.
- Toast the peppercorns in a dry skillet over low heat until lightly golden. Crush into a powder using a mortar and pestle. A sieve can be handy in filtering out larger chunks, ensuring a smooth powder.
- Heat a generous glug of oil in a sauté pan or wok over medium-high heat. Sear the chicken in two batches until browned on 2 sides. Remove from pan.
- Wipe out the pan and heat another glug of oil over a slightly reduced heat. Add the ginger, garlic, spring onions and whole chillies. Fry for a few minutes. Add the peppercorns and the capsicums. Cook, stirring often, for 2–3 more minutes.
- Add the chicken and the sauce (give the sauce another stir before adding). Cook for 3–4 minutes until the chicken is cooked through and the sauce is thickened. Remove from the heat. Stir through the peanuts. Garnish as desired.
- Serve immediately with steamed rice and cucumber salad.
Note: If opting for slow cooker kung pao chicken(rather than pan-fried), lightly toast the spices before combining with the chicken and letting it cook fully in the slow cooker.
Cucumber Salad
Ingredients
3 Lebanese cucumbers
½ teaspoon salt
1 teaspoon sugar
2 teaspoon soy sauce
1 tablespoon black vinegar
2 cloves garlic – finely diced garlic
To serve: toasted sesame seeds
Method
- Halve the cucumbers lengthways. Use a large wide knife to “smash” down the length of the cucumbers. They don’t need to necessarily split (though fine if they do). Cut on a diagonal. Whisk the remaining ingredients together and pour over the sliced cucumbers. Toss well and place in the fridge until needed. About 30 minutes will give the flavours a good chance to develop.
