Kung Pao Chicken

It’s a miracle this meal happened considering the delicate state I was in yesterday after way too much wine at a wedding the day before but I wanted to have a chinese meal without all the takeaway calories so this was the only way! It is surprisingly quick and simple to make as long as you have the basic ingredients in which luckily I do!

I reckon this was tastier than anything I could have ordered from the chippy too!


Serves 4
20 – 30 mins.

500g skinned, boneless chicken thigh ( or breast if you prefer)
1 large handful of cashew nuts
3 dried red chillis
1 large red pepper cut into strips.
3 cloves garlic sliced thinly
2 inch piece of ginger, finely chopped or grated.
4 spring onions cut into 1 inch chunks on the diagonal
2 tsp szechuan peppercorns
2 tsp cornflour
2 tbsp Shaoxing rice wine ( or sherry if you don’t have it)
1 tbsp soy sauce
2 tsp Caster sugar

* Be careful not to add salt as the soy sauce is salty enough.

First of all, toast the peppercorns in a dry pan until aromatic. Cool and lightly crush in a pestle and mortar – don’t grind to a powder though. Set aside for later.

Chop the chicken into bite sized chunks and season with salt. Fry for 5 – 10 minutes in oil until browned all over then set aside.

Fry the red peppers and spring onion chunks for a few minutes, then add the garlic, ginger, dried chillis and peppercorns and carrying on cooking for 2-3 minutes.

Mix the cornflour, rice wine and soy sauce together in a jug and mix to a paste then gradually add 200ml of water and the sugar. Put this into the pan, add the chicken and cashew nuts and simmer on low for around 10 minutes until the chicken is cooked through and the sauce has thickened. Remove the dried chillis before serving and serve with rice.


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