Kung Pao Chicken 🌶️🥡🍗
This is a classic dish - a favourite for many from the Chinese takeaway. It's full of flavour and is very addictive with it's sharp tangy light sauce with a gentle heat from the dried chillies and freshness from spring onions.
#kungpao #fakeaway #chinese #takeaway #orientalfood #cornflour #peanuts #chicken #soysauce #chillies #wok #stirfry #ricewine #springonion #greenonion #scallions #breastmeat #darksoy #driedchillies #sichuanpepper #ricewine
Kung Pao Chicken 🌶️🥡🍗
This is a classic dish - a favourite for many from the Chinese takeaway. It's full of flavour and is very addictive with it's sharp tangy light sauce with a gentle heat from the dried chillies and freshness from spring onions.
#kungpao #fakeaway #chinese #takeaway #orientalfood #cornflour #peanuts #chicken #soysauce #chillies #wok #stirfry #ricewine #springonion #greenonion #scallions #breastmeat #darksoy #driedchillies #sichuanpepper #ricewine
Open in Cookpad AppSteps
- 1
Mix together the marinade ingredients then add the chicken pieces. Marinade for at least 15-20 minutes. When ready to cook add 1 tbsp of oil to the wok over a high heat and add the marinated chicken pieces. Fry for a few minutes until browned, add the ground Sichuan pepper, toss - fry for a further minute then remove from the wok and set aside.
- 2
Mix together all the sauce ingredients in a small bowl.
Add the other 1/2 tbsp of oil into the wok and turn the heat down a little. Add in the spring onions, ginger, chillies and garlic. Stir fry until the garlic and ginger become fragrant.
- 3
Return the chicken pieces to the wok, toss, then pour in the sauce. Lastly add the peanuts. Simmer until the sauce thickens a bit and toss everything together until well incorporated. Remove from the heat, serve up and enjoy. :)
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