In my never-ending quest for new recipes/culinary experiments, I recently came across Rasa Malaysia, run by a Malaysian girl living in the US, focusing on Asian recipes, which are sadly hard to come by in cyberspace – especially compared to the myriad of good Western cooking websites.
And since I had bought some chicken fillets, I thought I would try making her Kung Pao chicken for dinner today. After all, spicy food is always welcome on a cold winter’s day (sigh)! Turned out quite well, with the two (by now dried) chilli padi adding a super-potent zing to the dish!
Rasa Malaysia’s Kung Pao Chicken (宫保鸡丁)
1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts – skipped
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
For the marinate:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine – substituted with dry white wine
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
- Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
- Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
- Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
- Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
- Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
- Add in the scallions and stir evenly.
- Dish out and serve hot with steamed white rice.