House recipe
🥜 Kung pao chicken
Quick-fried chicken thigh with chilli, Sichuan pepper and peanuts in a glossy sweet-sour sauce.
Allergens. Contains: Soy, Gluten, Peanuts. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 400 g boneless chicken thighs, cut into 2 cm pieces
- 3 tbsp soy sauce, divided
- 2 tsp cornflour (maizena), divided
- 1.5 tbsp rice vinegar
- 1 tbsp sugar
- 60 g peanuts, unsalted, roasted
- 3 fresh red chilli, cut into chunks
- 1 tsp sichuan peppercorns
- 3 cloves garlic, sliced
- 2 cm fresh ginger, sliced
- 4 spring onion, cut into 2 cm lengths
- 2 tbsp sunflower oil
- 200 g jasmine rice
Method
- Cook the rice. Toss the chicken with 1 tbsp soy sauce and 1 tsp cornflour and leave for 10 minutes.
- Mix the sauce: the remaining soy sauce and cornflour, the vinegar, sugar and 3 tbsp water.
- Heat the oil in a wok over medium heat and fry the chilli and Sichuan peppercorns for 30 seconds until fragrant, without letting them burn.
- Turn the heat to high, add the chicken and stir-fry until golden and just cooked, about 5 minutes.
- Add the garlic, ginger and spring onion and fry for 1 minute more.
- Pour in the sauce and toss until it thickens and turns glossy, then stir in the peanuts and serve with the rice.