
Kung Pao Chicken
A popular takeaway dish re-imagined by Jeremy with plenty of spice and texture!
Ingredients
- 400g Chicken Thighs
- 4-5 Cloves Garlic
- 4 tsp Sichuan Peppercorns
- 4 Birdseye Chilli
- 4 dried large red chillies
- 200g Onion
- 200g Red Pepper
- Handful of cashew nuts
The Marinade
- 1 tsp sesame oil
- 2 tsp sugar
- 1 pinch Chinese 5 spice
- 1 tbsp light soy sauce
- Dash of dark soy sauce
- 1/2 tablespoon corn flour
Sauce
- 1 tbsp light soy
- 1 tbsp Hoisin sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
- 50ml chicken stock
- 1 tsp tomato paste
Method
Preparation
Cooking
How To Make Kung Pao Chicken
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- 400g Chicken Thighs
- 4-5 Cloves Garlic
- 4 tsp Sichuan Peppercorns
- 4 Birdseye Chilli
- 4 dried large red chillies
- 200g Onion
- 200g Red Pepper
- Handful of cashew nuts
The Marinade
- 1 tsp sesame oil
- 2 tsp sugar
- 1 pinch Chinese 5 spice
- 1 tbsp light soy sauce
- Dash of dark soy sauce
- 1/2 tablespoon corn flour
Sauce
- 1 tbsp light soy
- 1 tbsp Hoisin sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
- 50ml chicken stock
- 1 tsp tomato paste
Preparation
Cooking
How To Make Kung Pao Chicken
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.