Kung Pao Chicken
Allergens: Gluten, Nuts, Peanuts, Sesame, Soya, Sulphites
Sichuan's numbing chicken, crisped, tossed with peanuts and dried chillies.
Ingredients
- Soy sauce 2 tbsp
- Garlic 6 clove
- Spring onions 4
- Whole chicken 500 g
- Brown sugar 1 tbsp
- Chilli powder 1 tbsp
- Cornflour 2 tbsp
- Rice vinegar 1 tsp
- Sesame oil 2 tbsp
- Water chestnuts 220 g
- Peanuts 100 g
- Sake 2 tbsp
Method
- Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water.
- Divide mixture in half.
- In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat.
- Cover dish and place in refrigerator for about 30 minutes.
- In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar.
- Mix together and add spring onion, garlic, water chestnuts and peanuts.
- Heat sauce slowly over medium heat until aromatic.
- Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear.
- When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.