Kung pao chicken
Kung Pao is a spicy stir-fried Chinese chicken that tastes incredible. Serve it atop a bowl of steaming hot rice and you are in for a real treat.
Ingredients
Method
Ingredients
- 600g boneless and skinless chicken thighs
- 1 Tbsp soy sauce
- 1 Tbsp rice wine
- 1 ½ tsp cornflour
Sauce:
- 1 Tbsp soy sauce
- 1 tsp hoisin sauce
- 1 tsp sesame oil
- 1 Tbsp vegetable oil
- 1 tsp cornflour
Method
1. Whisk the soy sauce, rice wine and cornflour in a large bowl.
2. Cut the chicken into bite-size pieces, then add to the bowl and stir until well coated in the mixture. Set aside.
3. Sauce: Whisk the ingredients in a small bowl.
4. Heat a tablespoon of vegetable oil in a wok or frypan on a high heat. Add the chicken and cook for 3-4 minutes, turning/tossing regularly, until golden brown.
5. Add the garlic and ginger and cook for a further minute.
6. Add the sauce, chilli flakes and spring onions, toss until everything is well coated in the sauce and then cook for a further minute or two until the chicken starts to get dark and sticky.
7. To serve: Transfer to a serving plate or add to bowls of steaming hot rice.