Kung Pao chicken is a deliciously spicy stir fry Chinese dish with juicy chicken chunks, chili peppers, fresh vegetables and finished off with a mouthwatering spicy sweet sauce and toasted peanuts the best part is you can whip it up in 30 minutes.
2 tbsp rice wine
¼ tsp white pepper
5 tbsp soy sauce
4 tbsp hoisin sauce
1 tsp sesame oil
2 tbsp sugar
2 garlic cloves peeled and minced
2 tsp fresh ginger peeled and grated
For the chicken:
2 chicken breasts chopped into bite
1 tsp cornflour/cornstarch
1 tbsp vegetable oil
8-10 small red chili peppers or 1 tsp red pepper flakes
2 red bell peppers, chopped into squares
2 medium sized courgettes, chopped into chunks
10 spring onions, chopped roughly
½ cup unsalted peanuts or cashews if you prefer
1 tbsp peanuts
1 tsp toasted sesame seeds
Mix all the marinade ingredients in a bowl and set aside.
Place the chopped chicken in a separate bowl and mix with the cornflour/cornstarch.
Then stir in 1/3 of the marinade ingredients into the chicken. Cover and refrigerate for 30 minutes (or up to 12 hours). Reserve the remaining 2/3 of the marinade for the sauce.
Add the oil to your wok, heat on a high heat and then add the chicken (using a slotted spoon to remove from the marinade). Fry until cooked through, about 8-10 minutes.
Add in the red chili peppers or flakes, stir for a minute and then add red peppers, courgettes and spring onions. Cook for a further 4-5 minutes until heated through, but still crunchy.
Add in the reserved 2/3 of the marinade and the chili’s and cook until the sauce thickens slightly, about 2 minutes.
Add in the peanuts just before serving, and give them a quick stir.
Serve immediately and garnish with extra peanuts and sesame seeds.
Serve over boiled rice or rice noodles.