Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 150 g chicken breast; 1 tablespoon soy sauce; 0.5 tablespoon oyster sauce; 0.25 tablespoon rice vinegar; 0.25 tablespoon caster sugar; 0.5 teaspoon potato starch; 0.75 clove garlic; 5 g ginger; 1 pc spring onion; 0.25 pcs red bell pepper; 20 g peanuts; 1 pc chilli peppers; 0.25 teaspoon sesame oil; sunflower oil; salt; ground pepper; 75 g jasmine rice; 112.5 ml water

Step by step process

Preparation

1
Cut the chicken breasts into smaller cubes, lightly season with salt and pepper, then toss them in a bowl with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch.
TIP:
Before quickly stir-frying in a wok, marinate the meat in soy sauce, wine, or another liquid with a little starch. It creates a delicate coating, keeps the meat juicy, and lightly thickens the sauce.
2
Finely chop the garlic, peel and grate the ginger, cut the spring onions into short lengths, and cut the red bell pepper into smaller pieces.
3
In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, granulated sugar, sesame oil, and the remaining cornstarch into a smooth lump-free sauce.

Rice

4
Rinse the jasmine rice several times in cold water, add it to a saucepan, and pour in 450 ml of water.
TIP:
Rinse jasmine rice several times before cooking to remove excess starch and keep it fluffy. Cook it covered using a ratio of 1 part rice to 1.5 to 2 parts water, then let it rest for a few minutes off the heat.
5
Bring the rice to a boil, then reduce the heat to low, cover with a lid, and cook gently for about 12 minutes until tender and the water has been absorbed.
6
Let the cooked rice rest for another 5 minutes covered, then fluff it with a fork before serving.

Stir-frying

7
Heat a little sunflower oil in a wok or deep frying pan and sear the chicken in batches over high heat for about 4 minutes, until sealed and lightly golden.
TIP:
To make sure the meat in the wok actually sears instead of steaming in its own juices, heat the pan until very hot and stir-fry it in smaller batches. This helps it develop color, sear on the outside, and stay juicy inside.
8
Add the dried chilies, garlic, and ginger to the chicken, stir-fry briefly for about 30 seconds, and make sure the garlic does not turn bitter.
9
Add the red bell pepper and most of the spring onions, stir, and continue stir-frying for another 2 to 3 minutes so the vegetables stay slightly crisp.
10
Pour the prepared sauce into the wok, stir, and cook briefly until the sauce coats the meat and thickens slightly.
11
Finally, add the peanuts and the remaining spring onions, then toss everything quickly once more to keep the fresh flavor and crunch intact.

Serving

12
Divide the Kung Pao onto plates alongside a portion of hot jasmine rice and serve immediately while the sauce is glossy and the chicken is still juicy.