John Myers
Kung Pao
The perfect kung pao recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast
- 2 tbsp Food starch
- 2 tbsp Dry sherry or Dry white wine
- 1 Handful Cashew nuts, natural and whole
- 10 Red dried chili peppers
- 1 piece Ginger root, approx. 6 cm
- 4 Garlic cloves
- 1 bunch Spring leek
- 1 tbsp Brown sugar
- 6 tbsp Soy sauce
- 3 tbsp Rice vinegar or mild white balsamic vinegar
- Neutral cooking oil
- First cut the chicken breast into bite-sized cubes. Now mix the meat with the cornstarch and the sherry or white wine in a bowl and place in the refrigerator for about an hour. Peel the ginger and cut into strips, as well as the garlic. Clean the spring onions and cut them into large pieces.
- When the hour is over, put a wok on the stove, pour in enough cooking oil to cover the base well and put the cashew nuts in the cold oil. Now slowly heat the oil (over medium heat) and let the cashew nuts take on a golden color. Lift the cashew nuts out of the oil with a ladle and drain on kitchen paper.
- Now add the dried chilli peppers (still over medium heat) to the oil and cook in them until they brown slightly. Then lift the chilli peppers out of the oil with the ladle and let them drain. Those who like to eat very spicy can crumble one or two chili peppers between their fingers before adding the chili peppers to the oil.
- Now heat the wok more and add a little oil if necessary. Fry half of the chicken breast cubes in the hot oil while stirring for about three to five minutes. Remove and fry the other half in the same way.
- Now fry all of the meat with ginger, chilli peppers, garlic and spring onions for about 1 minute while stirring. Add the brown sugar and fry for half a minute. Then add the soy sauce and vinegar and fry for half a minute to a minute.
- Finally add the cashew nuts and mix in. Serve the finished kung pao with rice. Attention: The fried dried chilli peppers are very hot and only serve the smoky aroma. They are actually not intended for consumption!
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