Kung Pao Chicken
Here’s how to make this Chinese style kung pao chicken, using Sichuan pepper to create a powerful flavour.
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Servings: 2
Ingredients
- 300 g Chicken thigh fillets
- 2 tbsp Cornflour
- 1 Red chilli sliced
- 3 Garlic cloves chopped
- 5 g Ginger chopped
- 100 g Spring onions sliced
- 1 tsp Sichuan peppercorns crushed
- 25 g Roasted peanuts chopped
For the sauce:
- 1 tbsp Cornflour
- 4 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Balsamic vinegar
- 1 tsp Sesame oil
- 3 tbsp Soft brown sugar
Instructions
- Start by making the sauce. Add the cornflour into a bowl, then pour in the soy sauce and mix to a paste. Add the rest of the ingredients and mix well. Set it aside for the moment.
- Cut the chicken into bite sized pieces, then coat it in the cornflour.
- Heat some oil in a large frying pan or a wok, over a medium to high heat. Cook the chicken for a few minutes until it’s golden brown all over and cooked through.
- Chuck in the chilli, garlic and ginger and stir fry for a minute.
- Add in the Sichuan pepper and spring onions and stir fry for another 30 seconds, then pour in the sauce. Cook until the sauce becomes sticky, this should only take 30 seconds to a minute.
- Take it off the heat and sprinkle in the chopped peanuts, then serve with rice. Garnish with sliced spring onion, chilli and chopped peanuts.