Kung Pao Chicken (Serves 4)

Wed, 5 March 2025

400g chicken thighs diced

1 tbsp. garlic and ginger paste

1 tbsp. cornflour

¼ tsp. white pepper

1 tosp. dark soy sauce

2 tbsp rice wine

 

Kung Pao Sauce:

2 tosp. oyster sauce

1 tosp. dark soy sauce

1 tbsp. black rice vinegar

1 tosp. sugar

1 tsp. cornflour

5 dried red chillies roughly chopped

5 spring onions cut into bite sized pieces

100g peanuts toasted

 

1. Pop the chicken into a bowl along with the cornflour, soy, garlic and ginger paste, rice wine and white pepper. Mix well then leave to marinade for at least 20 minutes.
2. Combine all of the Kung pao sauce ingredients in a bowl, then whisk together, set aside until needed.
3. Heat a pan along with some oil, then stir fry the chicken until golden, add in the chilies and spring onion then stir fry for a minute. Pour in the sauce then toss for a further minute until the ingredients are coated. Finally throw in the peanuts, then serve.