Kung Pao Chicken

Name: Kung Pao Chicken
Yield: 5 servings
Cuisine: British
Ingredients: 1.2 kg (2.6 lb) - Chicken Thigh, Diced; 1/2 Cup (125 ml) - Low Sodium Soy Sauce; 2 Tbsp (40 ml) - Shaoxing Wine; 3 Tbsp (60 ml) - Hoisin Sauce; 1 1/2 tsp (15 ml) - Sesame Oil; 2 tsp (9 g) - Granulate Sugar; 4 - Garlic Cloves, Grated; 15 g (0.5 oz) - Ginger, Grated; 1 1/2 Tbsp (12 g) - Cornflour; 1 tsp (2 g) - Szechuan Pepper, Ground; Pinch Ground White Pepper; 2 Tbsp (40 ml) - Peanut Oil; 1 - Small Red Bell Pepper (Capsicum), Chopped; 1 - Small Green Bell Pepper (Capsicum), Chopped; 8 - Spring Onions (Scallions), White Root, Chopped (Green Stem Used As Garnish); 1-2 - Long Red Chillies, Thinly Sliced; 1/2 Cup (50 g) - Roasted Peanuts, Roughly Chopped; Ground White Pepper To Taste; 300 g (10.5 oz) - Jasmine Rice, Washed; 500 g (500 ml) - Cold Water; Salt To Taste; Aromatics (Optional)

Daniel Young @cook_108721138

726 Calories per serving
62g Protein
67g Carbs
23.4g Fat
https://youtu.be/Pkn3Fgxz-Lw?si=AIedJcYH9wTpC8u7

Daniel Young @cook_108721138

726 Calories per serving
62g Protein
67g Carbs
23.4g Fat
https://youtu.be/Pkn3Fgxz-Lw?si=AIedJcYH9wTpC8u7

Saved

Ingredients

5 servings

Chicken & Marinade
1.2 kg (2.6 lb)- Chicken Thigh, Diced
1/2 Cup (125 ml)- Low Sodium Soy Sauce
2 Tbsp (40 ml)- Shaoxing Wine
3 Tbsp (60 ml)- Hoisin Sauce
1 1/2 tsp (15 ml)- Sesame Oil
2 tsp (9 g)- Granulate Sugar
4- Garlic Cloves, Grated
15 g (0.5 oz)- Ginger, Grated
1 1/2 Tbsp (12 g)- Cornflour
1 tsp (2 g)- Szechuan Pepper, Ground
PinchGround White Pepper
Stir Fry
2 Tbsp (40 ml)- Peanut Oil
1- Small Red Bell Pepper (Capsicum), Chopped
1- Small Green Bell Pepper (Capsicum), Chopped
8- Spring Onions (Scallions), White Root, Chopped (Green Stem Used As Garnish)
1-2- Long Red Chillies, Thinly Sliced
1/2 Cup (50 g)- Roasted Peanuts, Roughly Chopped
Ground White Pepper To Taste
Jasmine Rice
300 g (10.5 oz)- Jasmine Rice, Washed
500 g (500 ml)- Cold Water
Salt To Taste
Aromatics (Optional)

Saved

Steps

1

Place pan over high heat with 500ml of water and 300g of jasmine rice with a pinch of salt. Once boiling, place a lid on and reduce to low for 12 minutes. Turn off the heat and remove lid leaving for 4 minutes. Then fluff up removing from the heat.
2

Microplane the 4 Garlic cloves and the Ginger.
3

Add to a mixing bowl 125ml low sodium soy sauce, 60ml hoisin sauce, 40ml Shaoxing Wine, garlic and ginger paste, 15ml sesame oil, 2g Szechuan Pepper, 9g white sugar, 12g cornflour and pepper to taste. Whisk together and set aside.
4

Dice chicken evenly and add to mixing bowl. Add 1/4 of a cup of marinade to the chicken and mix through, leave for about 30 minutes.
5

Chop up red and green peppers into strips, removing seeds and pith. Slice stem off chilli and chop into segments.
6

For the green onion separate the root from stem and slice up.
7

Over medium high heat add 50g of chopped peanuts for 2-3 minutes until fragrant/golden.
8

Large pan over medium high heat, add 30ml of peanut oil and add the chicken. Frying for 6-7 minutes until brown and cooked through. Remove and put to the side.
9

Next put the all the peppers in, with no extra oil for 5 minutes. Add in the white spring onions for 2 minutes. Add the chicken back in with all the juices for 1 minute.
10

Add in then marinade and mix through until thickened for 1 minute. Add the peanuts and mix until combined. Remove from the heat.
11

Divide rice and stir fry into 5 containers and garnish with spring onion.