kungpaochicken610343

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

  • 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

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.