Kung Pao Chicken

Ingredients 

For the chicken 

4 boneless chicken thighs, diced 

1 tbsp dark soy sauce 

1 tsp sesame oil 

1 tbsp cornflour 

For the sauce 

1 tbsp soy sauce 

1 tbsp rice wine vinegar or distilled vinegar 

1 tsp brown sugar 

1 tsp sesame oil 

1 tbsp garlic chilli sauce 

3 tbsp water 

1 tsp cornflour 

For the stir-fry 

4 cloves of garlic, finally chopped 

1 thumb size of ginger, finally chopped 

6 scallions, cut into 1-inch pieces 

2 hot birds eye chillies or a pinch of chilli flakes 

3 tbsp of oil 

½ cup of roasted peanuts 

Salt and pepper 

Fresh coriander 

Rice to serve 

Method

1. Place the chicken in a bowl along with soy, sesame oil, salt and pepper. Allow to marinade for 10 to 15 minutes. Combine all the sauce ingredients and whisk together. 

2. Place a wok or pan on a medium to high heat, once hot add 3 tbsp of oil. Stir the cornflour into the chicken mix, carefully add the chicken to the hot oil and stir-fry until crisp and golden. Remove from the pan and set aside. Pour off the oil from the wok leaving a little behind. 

3. Return to a medium heat add the garlic and ginger. Keep stirring to stop the garlic & ginger burning. Stir-fry for 1 minute then add the peanuts, chopped chillies, scallions and return the chicken. Toss everything in the wok together before pouring in the sauce ingredients. 

4. Bring the sauce ingredients to the boil and simmer until the sauce is nice and thick. Taste the sauce and adjust the flavour with a pinch of salt or splash of vinegar. Serve the stir-fry over some hot rice and top with some coriander.