Learn . Laugh . Eat

Kung Pao Chicken

Prep: 15

Cook: 15

A popular takeaway dish re-imagined by Jeremy with plenty of spice and texture

IngredientsMethod

400g Chicken Thighs

4-5 Cloves Garlic

4 Tsp Sichuan Peppercorns

4 Birdseye Chilli

200g Onion

200g Red Pepper

Handful of cashew nuts

Marinade

1 tsp sesame oil

2 tsp sugar

1 pinch Chinese 5 spice

1 tbsp light soy sauce

1/2 tablespoon corn flour

Sauce

1 tbsp light soy

1 tbsp Hoisin sauce

1 tbsp rice wine vinegar

1 tsp sugar

50ml Chicken stock

1 tsp Tomato Paste

Preparation

  1. Soak large red chillies in hot water for 10-15 minutes for easy chopping

  2. Cut the chicken into cubes and place into a prep bowl

  3. Finely chop garlic and chilli and place in separate prep bowl

  4. Add all marinade seasoning with chicken and massage well ensuring corn flour is added last

  5. Mix all sauce ingredients together

Cooking

  1. Heat 1 tablespoon of vegetable oil in a wok to high heat

  2. Once smoking hot, add the onions and peppers and stir-fry for 2 minutes

  3. Push the onions and peppers to one side of the wok and add an extra 1/2 a teaspoon of oil to centre of wok.

  4. Bring oil to a high heat and add the chicken. Stir-fry until the chicken is golden brown.

  5. Add the spices and sauce and continue to cook for 2 minutes

  6. Add cashew nuts and serve


400g Chicken Thighs

4-5 Cloves Garlic

4 Tsp Sichuan Peppercorns

4 Birdseye Chilli

200g Onion

200g Red Pepper

Handful of cashew nuts

Marinade

1 tsp sesame oil

2 tsp sugar

1 pinch Chinese 5 spice

1 tbsp light soy sauce

1/2 tablespoon corn flour

Sauce

1 tbsp light soy

1 tbsp Hoisin sauce

1 tbsp rice wine vinegar

1 tsp sugar

50ml Chicken stock

1 tsp Tomato Paste

Preparation

  1. Soak large red chillies in hot water for 10-15 minutes for easy chopping

  2. Cut the chicken into cubes and place into a prep bowl

  3. Finely chop garlic and chilli and place in separate prep bowl

  4. Add all marinade seasoning with chicken and massage well ensuring corn flour is added last

  5. Mix all sauce ingredients together

Cooking

  1. Heat 1 tablespoon of vegetable oil in a wok to high heat

  2. Once smoking hot, add the onions and peppers and stir-fry for 2 minutes

  3. Push the onions and peppers to one side of the wok and add an extra 1/2 a teaspoon of oil to centre of wok.

  4. Bring oil to a high heat and add the chicken. Stir-fry until the chicken is golden brown.

  5. Add the spices and sauce and continue to cook for 2 minutes

  6. Add cashew nuts and serve

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