Kung Pao Chicken

This is a dish you can only find here in Asian all you can eat restaurants. It does not exist on the "Chinese Menu" here. The way it is served often is a bastard version of the recipe.

I used ideas from the School of Wok. They came up with the pinch of Five Spice Powder and they grind Szechuan pepper. I love this pepper. The little numming on the lips is special.

Recipe for 2:

2 chicken thighs without bones and skin

Marinate:

2 tsp light soy sauce, 1 tsp sugar, 1/4 tsp 5spice powder, 2 tsp Maizena, 1 tsp ginger grated

Veggies: 

2 spring onion, 4 cloves of garlic, 1 knob ginger, 1 red bell pepper, 30 g roasted peanuts

Sauce:

100 ml veg stock, 1 1/2 tbsp sugar, 1tbsp Chinese cooking wine, 1/4 tsp Szechuan pepper ground, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp Oyster sauce, 2 tsp Maizena

1 cup Jasmine rice, rapeseed oil

Cut the chicken in bite size chunks. Put them in the marinate for 20 min.

Cook the rice and chop the veggies. Make the sauce.

In a wok or cast iron pan heat up the oil to high. Spread the chicken pieces around and let them sit to get some color. Now stir and cook until nearly done. Take them out. Add a bit more oil and toss the veggies in. Let them cook for a couple of min and stir well.

Put the meat back in and pour the sauce over. Stir until done. Add the peanuts and serve with the rice.