Kung Pao Chicken
A little spicy, a little sweet, and a whole lot of delicious.
Ingredients:
- 4 free-range boneless chicken thighs, cubed
- 2 tsp cornflour
- 1 tbsp water
- 1 tsp salt
- 1 tsp white pepper
- 2 tbsp vegetable oil
- African Birds Eye Chilli’s 50g
- 1 tsp Asian Chilli Szechuan Pepper Oil
- 1 tsp of Peppercorns and Lemon Zest
- 3 spring onions, cut into 3 cm pieces
- 6 slices ginger (around 20 g), peeled and sliced into rounds
- 4 garlic cloves, minced
- 1 tbsp Asian Tamari Soy Sauce
- 1 tbsp rice vinegar – Asian Rice Vinegar 200 ml
- 1 tsp sugar
- 1 tbsp water
- 30 g peanuts
- rice, cooked, for serving
How To Make Kung Pao Chicken
1. Place the chicken, 1 t cornflour, water, salt and white pepper in a bowl and mix well.
2. Place a pan over a medium-high heat, then add the oil, chillies and peppercorns and lemon zest. Fry for 30 seconds, then add the spring onions and ginger.
3. Cook for 30 seconds, then add the garlic and chicken and cook for 3–5 minutes.
4. Add the soy sauce, rice vinegar, Chilli Szechuan Pepper oil, and sugar, stir and cook for another minute or so.
5. In a separate bowl, mix the remaining cornflour and the water. Slowly drizzle it into the pan, mixing continually, until the sauce thickens.
6. Stir in the peanuts and serve with rice.