Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Return all chicken to wok, along with ginger and reserved chiles and stir-fry for 30 seconds.Īdd sugar and stir-fry for 30 seconds. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Leaving chile-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Using a slotted spoon, immediately remove chiles and drain on kitchen paper. Cook for about 1½ minutes or until chiles begin to darken slightly. Place oil and chiles in a cold wok and then turn heat to low. Cover, place in refrigerator and leave to marinate for 1 hour.
600 grams (1 pound 4 ounces) chicken thigh fillets, cut into 1-centimeter (1/2-inch) cubes.A mouth-watering combination of fried chicken cubes, chiles and peanuts dressed with soy sauce and black vinegar, Kung Po chicken (or gongbao jiding in Chinese, meaning "Governor's Diced Chicken") is named after a nineteenth-century Sichuanese governor.
Although I have eaten several versions of Kung Po chicken in Chinese restaurants around the world, none of them prepared me for this lip-smacking authentic version.
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