Place fresh chicken
breast on a chopping
board. Use the spine of
the knife to pat loosely
and chop into pieces of
1.5cm.
Season with 2g of
cooking wine and 2g of
salt. Cover the chicken in
10g of wet starch.
Heat the wok and add
cooking oil followed by
Sichuan peppercorns.
After the dried chilli has
been stir fried to a light
brown red, add chicken
and stir-fry until the
pieces no longer stick
together.
Add chilli powder to
enhance fragrance and
colour.
Add the previously
prepared minced
Chinese onion, ginger
and garlic and continue
to stir-fry.
Add crispy peanuts once
the gravy thickens. Stir
well and serve.
12
gozotoday | FRIDAY • 24 JULY 2026
FOOD
200g of chicken
breast
50g of crispy peanuts
10g dark soy sauce
5g cooking wine
10g rice vinegar
20g white sugar
5g salt
5g slices Chinese
onion
5g sliced garlic
3g slices ginger
3g dried chilli peppers
5g chilli powder
20g wet starch
40g oil
INGREDIENTS
Kung Pao chicken
METHOD
