Kung Pao Chicken

2015-02-06
  • Servings : 2-4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Ingredients

  • 2 skinless chicken breasts, cut into 1cm (½in) slices
  • Salt and ground white pepper
  • 1 tbsp of potato flour or cornflour
  • 1 tbsp of groundnut (peanut ) oil
  • 2 tbsps of Sichuan peppercorns
  • 4 dried red chillies
  • 1 tbsp of Shaohsing rice wine or dry sherry
  • 1 red pepper, deseeded and cut into chunks
  • 2 spring onions chopped into 2.5cm (1in) lengths
  • Handful of dry-roasted
  • cashew nuts
  • For the sauce 100ml (3½fl oz) cold vegetable stock
  • 1 tbsp of light soy sauce
  • 1 tbsp of tomato ketchup
  • 1 tbsp of Chinkiang black rice vinegar or balsamic vinegar
  • 1 tbsp of Lee Kum Kee hoisin sauce
  • 1 tsp of chilli sauce
  • 1 tbsp of cornflour

Method

Step 1

Place the chicken in a bowl and season with salt and pepper. Add the potato flour or cornflour and mix well to coat the chicken pieces. Add all the ingredients for the sauce to another bowl and stir to combine.

Step 2

Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Add the Sichuan peppercorns and dried chillies and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for a further 2 minutes, then pour in the sauce.

Step 3

Bring to the boil, add the red pepper and cook in the sauce with the chicken for another 2 minutes or until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency. Add the spring onions and cook for 1 minute. Toss in the cashew nuts, then transfer to a serving plate and serve immediately.

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