Sichuan Chicken with Kung Po Sauce
This recipe, which hails from the Sichuan region of Western China, has become one of the classic recipes in the Chinese repertoire.
Ingredients
- 2 skinless boneless chicken breasts, total weight about 350g / 12oz
- 1 egg white
- 10ml / 2 tsp cornflour
- 2.5ml / ½ tsp salt
- 30mI / 2 tbsp yellow salted beans
- 15ml / 1 tbsp hoisin sauce
- 5ml / 1 tsp light brown sugar
- 15ml / 1 tbsp rice wine or medium-dry sherry
- 15ml / 1 tbsp wine vinegar
- 4 garlic cloves, crushed
- 150ml / ¼ pint / ⅔ cup chicken stock
- 45ml / 3 tbsp groundnut oil or sunflower oil
- 2-3 dried chillies, broken into small pieces
- 115g / 4oz roasted cashew nuts fresh coriander, to garnish
Preparation
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- Cut the chicken into neat pieces. Lightly whisk the egg white in a dish, whisk in the cornflour and salt, then add the chicken and stir until coated.
- In a separate bowl, mash the beans with a spoon. Stir in the hoisin sauce, brown sugar, rice wine or sherry, vinegar, garlic and stock.
- Heat a wok, add the oil and then fry the chicken, turning constantly, for about 2 minutes until tender. Drain over a bowl in order to collect excess oil.
- Heat the reserved oil and fry the chilli pieces for 1 minute. Return the chicken to the wok and pour in the bean sauce mixture. Bring to the boil and stir in the cashew nuts. Spoon into a heated serving dish and garnish with coriander leaves.
COOK'S TIP
Peanuts are the classic ingredient in this dish, but cashew nuts have an even better flavour and have become popular both in home cooking and in restaurants.
Serves 3.