Kung Pao Chicken
Updated: Sep 13, 2019
Kung Pao Chicken has a combination of sweet and fiery flavours.
No need for Takeaway this time, just make this one at home.
The tender chicken and veg will melt in your mouth.
Prep Time 10-15 mins
Cook Time 10-15 mins
Serves 2 People
2 Large breasts cut into cubes
1 tbsp Dry white wine (or shaoxing wine if you can find it)
1 tbsp light soy sauce
2 tsp bicarbonate of soda
1 tsp corn flour
100 ml chicken stock
5 tbsp Light soy sauce
2 tbsp Macetilla sherry vinegar
2 tbsp of Dry white wine (or shaoxing wine if you can find it)
2 tsp Dark soy sauce
2 tsp Hoisin sauce
2 tbsp sugar
1 tsp corn flour
4 tbsp of Olive oil
3 tsp Gia Garlic Puree
2 tsp Gia Chilli Puree
1/2 tsp Ground ginger
1 Red pepper chopped into squares
1 Green pepper chopped into squares
4 Spring onions chopped
Handful of cashew nuts
2 tsp Sesame oil
1 tsp chilli flakes (crushed)
2 tsp peppercorn (crushed)
1: Place all chicken ingredients in a bowl; cover and marinate for 10 mins.
2:Place the sauce ingredients into another bowl and whisk until the sugar has fully dissolved
3:Preheat the wok or pan. Add 2 tbsp of olive oil and allow to warm up, then add the marinated chicken. Fry for 4 mins until edges are browned. Remove from the wok/pan and place to one side.
4:Place the remaining olive oil in the same wok/pan. Stir in the Garlic puree, chilli puree, ground ginger, peppers, chilli flakes and peppercorn and stir fry for 1 min.
5:Pour the pre-made sauce mix into the wok/pan and bring to the boil but keep on stirring.
6:When the sauce starts to thicken slightly, add the chicken back into the wok/pan and give a good stir for 2 mins whilst the sauce thickens up.
7:Place the spring onions, cashew nuts and sesame oil into the wok/pan. Stir for a further 2 mins to add all the flavours together
Serve with some Jasmine rice and some cheeky Pancake rolls