Kung Pao Chicken
Take out style Kung Pao Chicken with marinated chicken, the signature sweet-sour-salty Kung Pao sauce with the addictive tingling heat from sichuan pepper. It's an explosion of big, BIG flavours – and it's a really quick and easy recipe.
Ingredients
Method
Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 – 20 minutes.
Add water into remaining Sauce.
Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through – about 2 minutes.
Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
Just before the end, mix through peanuts and green part of the green onions. Also check spiciness – add more Sichuan pepper if you want more heat!
Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!
Nutrition
Estimated per serving
Techniques used
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Foundation
Knife Cuts
Dry Heat
Moist Heat