Kung Pow Chicken

Wow, it’s been a while! My little page, so neglected. Oh well, here we go again. Seems it goes on hiatus whenever i get side tracked by something else hehe.

I have only cooked this once before, a couple of years ago, actually i think it might of been the page’s 1st or 2nd post? I do not know why it’s taken me so long to do it again! It’s a bit fiddly getting all the steps done and prepared but it all comes together quite quickly at the end. Just read and prepare each stage of the recipe and you will not get flustered at the end when everything is going into the wok.

It’s got some unique ingredients, such as black vinegar and chilli bean paste but they can be found easily in an Asian supermarket.

Get all the little recipe steps organized in little bowls. It saves a heap of stress later!
Get all the little recipe steps organized in little bowls. It saves a heap of stress later!

Kung Pow Chicken. It has the numbing sensation from the Sichaun peppercorns and hits that spicy note with the dried chilli’s and chilli bean paste. A nice rich sauce, succulent pieces of chicken with the crunch of peanuts. It really is an amazing dish. Serve with rice.

Serving shot was a bit 'messy'.....
Serving shot was a bit ‘messy’…..

You’ll wake up the next day excited for leftovers!

This is the recipe i used.


Spicy Szechuan noodles

Ok, Easter done and dusted, i’m sure most of you were busy with family and friends too.

Here is a spin off that i found from my favourite dish i cook at home, Dan Dan Mian. This recipe was in the Delicious magazine i’m currently working through.

There were a few differences in this dish, such as using thin egg noodles, lots of ginger, chicken stock instead of water, no mustard greens, the pork deep fried in oil. It was something i had to try.

Organized chaos.
Organized chaos.

As usual, getting everything all set and under control is vital. It was a familiar setting for me , including the limited space.

Noodles on the bottom, fried pork, then the sauce poured over the top. The egg noodles were a nice addition i thought.

Oh the anticipation upon serving.
Oh the anticipation upon serving.

Finally the ground, toasted Sichaun peppercorns sprinkled over the top. Don’t get me wrong, it was nice, but it didn’t have the punch that its predecessor has. Also, the absence of the mustard greens was really noticeable both for their crunch and flavour they add to the dish.

I’ll have a second opinion on the dish after lunch today, yumm! πŸ™‚


Kung Pao Chicken

You know it’s funny; when i was doing Italian month there were so many Italian foodie shows on TV , then i did a couple of Moroccan meals and Moroccan Food Safarii came on. Last night after having dinner this new show i’ve been watching each Thursday night came on; Exploring China : A Culinary Adventure. In this episode they were in the Sichuan province and in Chengdu.

Ok, where’s the link? I’ve had this chilli bean paste in the cupboard for ages and always had it in the back of my mind, (it was also in the back of the cupboard), which was part of the reason i chose to cook Kung Pao Chicken. They showed how it was made, the fermentation times, pretty amazing. They also focused on cooking techniques, which i used in this dish, along with ingredients such as leeks, shallots, soy sauces and finally on the Sichuan Pepper, or flower as the lady called it.

It was very cool to not go from watching to cooking it because of any inspiration you might of gotten watching something but unusually cooking not knowing much then almost instantly a show comes on highlighting all you had just done.

All ready to go :)

All ready to go πŸ™‚

I read the recipe countless times, making sure everything was set up so there was no stalling during cooking.

Ahh the smell of stir fry in action. Smoking up the oil, adding the peppercorns and dried chillies for that 15 seconds really gets up your nose.

Most of the ingredients are cooked separately then all thrown in at the end and tossed together to coat. I was thrilled with this dish, you can find countless recipes with different variations. This one had 1 or 2 tbs of Sichuan peppercorns, luckily i went for 1 tbs as the numbing sensation we had was very intense πŸ™‚ Wrapped. Wish i had more leftovers for lunch today πŸ™

Ignore the messy presso. My mouth was watering and just wanted to get stuck into it ;)
Ignore the messy presso. My mouth was watering and just wanted to get stuck into it πŸ˜‰

Chilli bean paste can keep for years. I’ve had mine for 18months at least and the used by date is 2015. You can buy 50g bags of Sichuan peppers in Asian supermarkets for about $2.50.

Paste tastes nice straight out of the jar.
Paste tastes nice straight out of the jar.


Angela’s in the kitchen tonight with not your average Friday night dinner. Happy Friday! πŸ™‚