Kung pao chicken
You'll enjoy this sweet, savoury, spicy and tangy Chinese dish Kung Pao chicken. The heat of the Sichuan peppercorns is so addictive, although you can omit them when making this dish for kids.
Ingredients
Kung Pao Sauce
- 2 tsp cornflour
- 1 ½ tbsp soy sauce
- 2 tbsp DYC spiced vinegar
- 3 tbsp brown sugar
- ½ tsp sesame oil
- â…“ cup water
Stir fry
- 1 red capsicum cut into bite sized pieces
- 1 green capsicum cut into bite sized pieces
- 1 tbsp Sichuan peppercorns
- 1 tsp fresh ginger minced
- 4 garlic cloves minced
- 4 green onions sliced
- ½ cup roasted peanuts
- 1 tsp sesame seeds
- cooking oil
- Cooked white rice to serve
Instructions
- Cut the chicken thighs into small pieces.
- In a bowl combine the soy sauce and corn flour and mix until smooth. Add the DYC spiced vinegar, brown sugar, and sesame oil. Sprinkle 2 tbsp of the mixture over the chicken. Leave for 20 minutes to marinate. Add the water to the remaining sauce mixture.
- Heat a large frying pan or wok with oil. Fry the chicken until golden brown and cooked through. Remove from the pan and set aside. Add the minced ginger, garlic, Sichuan peppercorns and capsicums to the same pan and cook for 1-2 minutes. Pour in the sauce. When the sauce begins to thicken add the chicken, stir fry for 2-3 minutes.
- Add the green onions and peanuts. Cook for a further 2 minutes.
- Served immediately with steamed white rice.
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