Kung Pao Chicken
This recipe has been adapted from another website. You can find the original here! We’ve added our own little twist to it, and this kung pao chicken is now definitely our favourite ever. It’s a dish that we always order whenever we’re being a little naughty and ordering a takeaway, that sweet, slightly sticky sauce and the crunch of peanuts… It satisfies so many cravings that we just had to make it!
Ingredients
Marinade
½ tsp cornflour
2 tbsp light soy sauce
2 tsp sesame oil
½ tsp black pepper
Sauce
600g boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons corn flour
3 tablespoons light soy sauce
3 teaspoons sesame oil
3 tablespoons water
3 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons vegetable oil
1 medium onion chopped
1 red pepper chopped into 2cm squares
1 green pepper chopped into 2cm squares
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tsp dried chilli flakes
2 tablespoons salted peanuts rinsed
1 tablespoon thinly sliced spring onions
Method
Add diced chicken, 1/2 teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients.
To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.
Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
Heat a wok or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan.
Allow chicken to cook without moving for 2 minutes. Stir the chicken and cook for 2 minutes. Transfer chicken to a clean bowl.
Turn heat down to medium and add the onions, stir-fry for 1 minute.
Add the bell peppers and stir-fry for 1 minute.
Add the garlic, ginger, and chili peppers, and cook for 1 minute.
Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes.
Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.
Garnish with peanuts and spring onions.
