Chinese New Year: KungPao Chicken

Based on the traditional Sichuan formula with a combination of salty, sweet and spicy flavour

Ingredients

• Chicken, boneless thigh piece cubed
• Spring onions, ecch cut into 4-5 pieces- 25gms 
• Roasted Peanuts – 1/4 cup
• Cucumber – 125gms cubed
• Carrot – 125gms cubed
• Garlic, chopped – 9-10gms
• Ginger, fine chopped – 5gms
• Dried Red chilies – 5-6pieces

The marinade

• Salt-1/2 tsp
• Pepper powder- 1/4 tsp
• Rice wine – 1 tbsp
• Soy Sauce- 1 tbsp
• Corn flour – 4 tsp
• Sugar- 1 tsp
• Sesame oil- 2 tsp

Kung Pao Sauce

• Soy Sauce- 1 tbsp
• Rice Vinegar- 1/2 tbsp
• Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick)
• Sugar- 1 tbsp
• Water -4 tbsp
• Cornflour- 1 tsp

Method

Put the bite-size cubes of chicken into all the marinade ingredients, mix and leave for 30 minutes.

To prepare the Kung Pao Sauce, add all the items for the sauce in a bowl, mix/whisk well And set aside.

Heat 1.5 tbsp oil in a wok.

Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned.

Remove and set aside for use later.

In the remaining oil, add 1/2 tbsp oil and heat it. Now add Chilies, chopped ginger & garlic. Stir fry on high heat for around 30 secs.

Add the cubed cucumber &carrot and season with a pinch of salt & pepper.

Mix and stir fry on high heat for 3 mins.

Return the fried chicken to the pan and add the roasted peanuts.

Mix & stir fry for 2 mins on high heat.

Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat.

Serve with rice in a Denby Halo pasta bowl.