Kung Pao Chicken

Ingredients

• 4 chicken thigh fillets (cut into 3/4cm cubes)
• 1 tbsp Shaoxing wine (Chinese cooking wine)
• 1/2 tsp sesame oil
• 1 tsp cornstarch
• 3 tbsp cooking oil
• 1tsp sichuan peppercorns
• 2 garlic cloves (finally chopped)
• 1 tsp ginger
• 4 red chillies (seeded and roughly chop)
• 50 gr roasted peanuts
• 2 spring onions (cut into 1cm lengths)
• Rice or noodles to serve (optional)
• SAUCE INGREDIENTS
• 1/2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp salt
• 1 tbsp cornstarch
• 1 tbsp Chinese black vinegar
• 3 tbsp water
• 2 tsp sugar

Method

1. Marinate chicken in a bowl with salt, Shaoxing wine sesame oil and cornstarch. Refrigerate for 30 mins
2. Heat 2 tbsp cooking oil in wok or large pan. Add Sichuan peppercorn, reduce heat and fry until aromatic. Set aside
3. Add garlic and ginger, fry for 1 minute then add in chopped chillies, stir until aromatic. Set aside
4. Heat wok or pan and heat remaining 1 tbsp of cooking oil. Fry the marinated chicken until 70 p.c cooked through. Add peppercorns and stir until chicken is cooked
5. Toss in roasted peanuts and the sauce ingredients, stir until chicken is well coated
6. Serve in your favourite bowls and garnish with spring onion and coriander (optional). ADDITIONAL- Serve with rice or noodles (optional)
7. Salt and pepper if desired

Product used in recipe

• OBENTO - OBENTO SAUCE - SUSHI & SASHIMI SOY SAUCE
• LEE KUM KEE - LKK SUPERIOR LIGHT SOY SAUCE 500ML
• LEE KUM KEE - LKK SESAME OIL 207ML