serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp light soy sauce
- 2 tbsp shaoxing rice wine
- ½ tsp ground white pepper
- 600 g boneless chicken thighs, cut into 2.5 cm cubes
- 1 tbsp cornflour
- 165 ml canola oil (or other cooking oil)
- 5 spring onions, white part only, cut into bite-sized pieces
- 2 long red chillies, roughly chopped
- 4 dried long red chillies, roughly chopped
- 2 celery stalks (use the tender inner stalks), cut into bite-sized pieces (reserve any leaves for garnish)
- 1 yellow capsicum, cut into bite-sized pieces
- 1 red capsicum, cut into bite-sized pieces
- 1–2 bird's eye chillies, chopped (optional, if you like it spicier)
- 50 g (1/3 cup) toasted peanuts
Kung po sauce
- 1 tbsp Sichuan chilli bean paste
- 2 tbsp ketchup
- 1 tbsp Chinkiang black vinegar
- 100 ml light soy sauce
- 2 tbsp caster sugar
- ½ tsp Sichuan peppercorns, toasted and ground
- 1 tsp grated ginger
Instructions
- Combine the soy sauce, shaoxing wine and white pepper in a glass or ceramic dish. Add the chicken and turn to coat, then cover and marinate in the fridge for at least 3 hours, preferably overnight. Just before cooking, toss the chicken in the cornflour, shaking off the excess.
- To make the sauce, combine all the ingredients and 125 ml (½ cup) water in a small bowl or jug. It should taste salty, sweet and a little bit spicy.
- Heat 125 ml (½ cup) of the oil in a large wok over high heat, add the chicken and leave untouched for 30 seconds so it has time to brown. Turn the pieces over and cook for another 30 seconds. Stir and break the chicken pieces up a little bit, then cook for another 2 minutes or until they are nearly cooked through. Remove with a slotted spoon and drain on paper towel.
- Pour the used oil out of the wok (you can strain and reuse it if you like). Wipe out the wok, then pour in the remaining 2 tablespoons oil and heat over high heat. Add the spring onion and fresh and dried red chilli and toss for 10 seconds. Add the celery and capsicum and quickly stir-fry just until the vegetables have a nice char. Return the chicken to the wok and toss for another 30 seconds.
- Add 250 ml (1 cup) of the sauce and cook for 1 minute or until it is glossy and slightly thickened without reducing too much. If you feel it has reduced too much or tastes too strong add a splash of water; if it tastes good but isn't saucy enough add a little more sauce. For those who like it spicy, now is the time to add the bird's eye chilli.
- Throw in the toasted peanuts, give everything a quick toss and serve immediately garnished with celery leaves, if you have some.
Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
