This makes a great hot dish that doesn't demand too much time... Don't skip the dried chilis, they are really adding something... I like this dish very very very hot!
Kung Po (also spellt Kung Pao)was one of the grades for officials in China. The inventor of this chicken dish was a "Kung Po" official in China who named the dish according to his grade.
INGREDIENTS for two
- 2 large chicken breasts cut in strips (vegetarians/vegans use Quorn)
- (1/2cup) water chestnuts (optional)
- 1 handful unsalted roasted peanuts (Monkey nuts 20 min oven 200degC then peeled) - or you can use cashew nuts
- 5 dried Chinese chilis cut in half (they are the ones looking like mini red bell peppers). Remove the seeds if you think it's too hot for you.
- a handful of runner beans or green beans cut in strips
For the sauce:
- 4 tablespoons white wine
- 4 tablespoons soy sauce
- 4 tablespoons sesame oil
- 3 tablespoons cornstarch (dissolved in 2 tablespoons water)
- a tblpn hot chili paste (chili oil)
- 2 tblpn rice vinegar
- 4 tsp golden syrup
- 4 green onions, chopped
- 1 garlic clove chopped
- 2 tablespoon minced ginger (optional)
Make the Sauce: In a small bowl combine wine, soy sauce, sesame oil, cornstarch/water mixture, chili paste, vinegar and golden syrup. Mix together and add green onion, garlic.
In a small wok, heat sauce slowly until aromatic. (you can use the sauce as a marinade for the chicken and then cook it if you prefer)
Saute the chicken in a large skillet until the meat is opaque and white and the juices run clear
Let simmer together until sauce thickens.