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Kung Pao chicken stir fry

Serves 4
Prep time: 40 Mins
Cooking time: 15 Mins

A delicious and authentic dinner idea from Tegel, this easy chicken recipe is sure to become a family favourite.

Ingredients

Method

  • 4 - 6 chicken thigh fillets (boneless and skinless)
  • Marinade:
  • 1 tbsp corn flour
  • 2 tbsp soy sauce
  • 1 tbsp chinese rice wine
  • 1 tsp oil
  • Sauce:
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1 tbsp Chinese black vinegar (or Balsamic vinegar)
  • 2 tbsp water
  • 2 tbsp cooking oil
  • 1 thumb-sized piece of fresh ginger (peeled and sliced)
  • 4 cloves of garlic (sliced diagonally)
  • 6 - 8 dried red chillies (cut in half and deseeded)
  • 3 spring onions (cut into 1cm pieces)
  • 1 tbsp Sichuan peppercorns (or pink pepper corns)
  • 3 tbsp roasted peanuts
View the method
  1. Mix the marinade ingredients together. Cut chicken meat into small cubes and marinate for 30 minutes. Mix the sauce ingredients in a small bowl, set aside.
  2. Heat wok with 2 Tbsp of oil and stir-fry marinated chicken until cooked. Set aside.
  3. Clean wok, heat and add 2 tbsp of oil until it smokes. Add ginger and garlic. Stir then add chillies. 
  4. Stir-fry until aromatic and chillies smell spicy, add spring onions and peppercorns. Stir-fry for 2 -3 minutes. 
  5. Add chicken meat and sauce mix. Stir continuously until the chicken and vegetables are nicely coated with sauce. 
  6. Lastly, add roasted peanuts. Serve with rice. 
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