• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Meat Recipes Poultry

Kung Pao Chicken with Macadamias

One of my favourite restaurants in Melbourne, Dainty Sichuan, has reconnected my love for Kung Pao chicken for their uncompromising use of Sichuan peppercorns, chilli oil and spices. The chef at Dainty Sichuan has perfectly balanced the wonderful flavours of spicy, sweet, sour and numbing sensation. It represents everything that is good about Sichuan food and it gives me a fresh perspective on how a delicious Kung Pao chicken  dish should taste like.

What better way to relive this tantalising food memory than to re-create this dish at home! As I have made this dish quite often at home, I have toned down on the chili, Sichuan peppercorns and oil just to be a little healthier.  In true Fuss Free Cooking fashion, my rendition of Kung Pao chicken has a little twist – I added macadamia instead of roasted peanuts for a touch of decadence.

Print
Kung Pao Chicken with Macadamia

4 Servings with Rice

Kung Pao Chicken with Macadamia

Ingredients

  • 600g (1 pound) chicken thigh fillets, cut into bite sized
  • Ginger, 1-inched thick & finely chopped
  • 4 garlic cloves, finely chopped
  • Soy sauce
  • Sesame oil
  • 2 tsps cornflour
  • Cooking oil
  • 8 Sichuan peppercorns
  • 6 dried chili, soaked and de-seeded
  • 1 Tbsp Cornwells white vinegar
  • 1 Tbsp kecap manis (Indonesian Sweet Sauce)
  • 50g (2 ounces) whole macadamia
  • 1 spring onion (scallion), sliced

Instructions

    Marinate the chicken the night before:
  1. Add cut chicken, ginger, garlic (2 garlic worth), 2 tsps of soy sauce and 3 drops of sesame oil and cornflour to a medium sized zip lock bag.
  2. Mix all the ingredients together and allow the chicken to marinate overnight if time permits. Otherwise marinate chicken for 30 minutes to an hour before cooking.
  3. Soak dried chili:
  4. Soak dried chilli in hot water for 5 minutes to soften.
  5. To de-seed, wear a glove on the hand you use to hold the chilli and cut dried chilli in half with a pair of scissors.
  6. Use a teaspoon to scrap the seeds.
  7. Repeat these steps with the remaining chilli.
  8. To make Kung Pao Chicken:
  9. Remove marinated chicken from the refrigerator and set aside.
  10. Heat a tablespoon of cooking oil, Sichuan peppercorns and re-hydrated dried chilli in a pan/wok over low medium heat.
  11. When the peppercorns and chilli start to sizzle, reduce the heat to low and continue to cook until you can smell the floral scent of the peppercorns.
  12. Over low heat, add garlic and saute for a couple of seconds of until aromatic.
  13. Turn the heat to medium high, add marinated chicken and stir to combine with the garlic and peppercorns.
  14. Cook the chicken until it is cooked through.
  15. Add white vinegar and kecap manis to the chicken and stir through. If the mixture seems a bit dry, add water if needed. Check for taste, add more soy sauce and sesame oil to taste.
  16. Once you are satisfied with the flavour, stir in macadamia and spring onion (reserve a small handful for garnish later).
  17. Sprinkle the remaining spring onion and serve immediately with rice.

Notes

If you wish to make your own kecap manis (Indonesian sweet soy sauce), you can follow the recipe here.

3.1
https://www.fussfreecooking.com/recipe-categories/meat-recipes/kung-pao-chicken-macadamia/
Visit www.fussfreecooking.com for more delicious recipes.


More Easy Chicken Recipes

Kung Pao Chicken with Macadamias

Kung Pao Chicken with Macadamias

Grilled Satay Chicken with Only Five Ingredients

Grilled Satay Chicken with Only Five Ingredients

5-Ingredient Garlic Sriracha Grilled Chicken

5-Ingredient Garlic Sriracha Grilled Chicken

Cheat's Tandoori Chicken

Cheat’s Tandoori Chicken

Satay Chicken Stir-Fry - Only 5 Ingredients

Satay Chicken Stir-Fry – Only 5 Ingredients

Dry Wonton Noodles with Poached Chicken (Konlo / Kolo Mee)

Dry Wonton Noodles with Poached Chicken (Konlo / Kolo Mee)

 


3 Comments

Stay Up To Date

Get all the latest recipes straight to your inbox

« How to save money on groceries (4-ingredient Banana Bread Recipe incl)
Harissa and Coconut Fried Rice »

Comments

  1. Chris Waghorn says

    April 6, 2017 at 6:11 am

    This dish looks so delicious! Pinning it to try one day.

    Reply
  2. Shanai. Kids Eat by Shanai says

    September 28, 2017 at 1:05 pm

    I am going to try this one out! Looks amazing!

    Reply
  3. celine says

    November 1, 2017 at 12:43 pm

    Great! This recipe simply looks amazing! Can’t even wait for overnight marinating! Trying it for the first time but need to wait for one long hour 🙁 Hope I can make it as sizzling as it is looking here.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo
Instagram Feed
Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in