Chinese · Dinner
Spicy-sweet chicken with peppers, peanuts and a glossy sauce.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Hunan Kung Pao Chicken, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
Cut 500 g chicken into 2 cm pieces. Mix it with 1 tablespoon soy sauce and 1 teaspoon cornflour, then rest for 10 minutes. Slice 1 red pepper and 4 spring onions, and measure 1/2 cup peanuts and the dried chilli.
Make the sauce by whisking the remaining 1 tablespoon soy sauce with 1 tablespoon vinegar, 1 tablespoon honey and 3 tablespoons water until the honey dissolves.
Heat a wok over high heat until a drop of water evaporates quickly. Add 1 tablespoon oil and stir-fry the chicken in one layer for 4–6 minutes until browned and at least 75°C, working in two batches if needed. Transfer to a clean plate.
Add the red pepper, the white parts of the spring onions and dried chilli to taste. Stir-fry for 2 minutes until fragrant and still crisp; avoid breathing directly over chilli vapour.
Return the chicken, pour in the sauce and toss for 1–2 minutes until glossy and thick enough to cling to the pieces. Add a tablespoon of water if the sauce tightens too quickly.
Fold in the peanuts and green spring-onion tops, remove from the heat and serve immediately with rice. Check for peanut allergies before preparing or serving this dish.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Hunan Kung Pao Chicken at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
Cornflour thickens sauce quickly when heated.
SAFETY FIRST
Handle chilli carefully and avoid touching your eyes.
