Vegan Kung Pao Chicken

Kung Pao Chicken oder Gong Bao Chicken is a dish originating from the Chinese Sichuan province, which is distinguished by the use of sichuan pepper as dominant spice. Besides vegan „chicken“ (for a cheaper alternative just use tofu) only peanuts, spring onions, dried chilies and a couple of spices are used in the dish. Therefore the preparation is pretty simple. The taste is extraordinary though.

Sichuan pepper isn’t by the way related to real pepper. Its taste is a little spicy (therefore probably the pepper name), lemony and somehow tingling or numbing in the mouth. It can be used whole. But because biting on the peppercorns can be irritating, we recommend to finely ground the sichuan pepper before using.

VEGAN KUNG PAO CHICKEN

Ingredients for 2 servings (about  3,50 Euros each):

• 300 g vegan chicken (oder diced tofu)
• 2 garlic cloves
• 6 dried chili peppers
• 75 g peanuts
• 1 tsp ginger (finely minced)
• 1 small bunch of spring onions
• neutral vegetable oil for frying

MARINADE

• 2 tbsp soya sauce
• 1 tbsp rice vinegar
• 1 tsp cornstarch

SAUCE

• 2 tbsp soya sauce
• 1 tbsp rice vinegar
• 2 tsp sugar
• 1 tsp sichuan pepper (whole or ground)
• 125 ml water

Preparation
1. For the marinade mix rice vinegar, soya sauce and cornstarch with a whisk until smooth. Add the vegan chicken and combine well. Cut the spring onions slightly diagonally in about 2 cm large pieces. Finely dice the garlic.

2. Heat some oil in a large pan on medium to high heat. Fry garlic, chili peppers, spring onions, ginger and peanuts for about 30 seconds. Add the marinated vegan chicken. Stir-fry for anohter 30 seconds. Add the sauce and bring to a boil once.

3. Serve the vegan kung pao chicken immediately with rice.