Kung Pao Chicken
Full of flavour with a spicy hit from the chilli, and an additional kick of heat from the Szechuan peppercorns...enjoy!
Ingredients
- 2 tbsp vegetable oil
- a handful of cashews approx. 35g
- 500g skinless chicken thigh fillets cut into bite-sized pieces
- salt and freshly ground black pepper
- 1 stick celery sliced
- 1 tsp chilli flakes
- 2 peppers any colours, deseeded and chopped into chunks
- 3 cloves garlic sliced
- a thumb sized piece of ginger finely chopped (approx. 25g)
- 1 tsp Szechuan peppercorns crushed
- 4 spring onions cut into 4cm pieces
- 2 tsp cornflour
- 1 tbsp Shaoxing rice wine
- 2 tbsp soy sauce
- 200ml water
- 1 tsp caster sugar
To serve:
- 300g cooked rice
- prawn crackers (optional)
Instructions
- Heat the oil in a large wok over a medium heat and cook the cashews, stirring, for a about 1 minute until brown, then use a slotted spoon to scoop them out onto a plate and set aside.
- Season the chicken, turn the heat up to high and cook for 5 to 7 minutes until well browned. Scoop out onto a plate and set aside. Cook the celery, chilli flakes and peppers for 5 minutes or until softening and browning at the edges. Add the garlic, ginger, crushed peppercorns and spring onions, and cook for 1 minute.
- Mix together the cornflour, Shaoxing rice wine and soy sauce to form a paste, then gradually add 200ml of water while stirring, followed by the sugar. Tip into the wok along with the chicken and cashews, and simmer for 10 minutes or until the sauce has thickened and everything is well coated. Serve with rice and some prawn crackers, if you like.
Notes
- The original recipe used 2 fresh red chillis sliced, with extra to serve, instead of using dried chillis which is the traditional Szechuan version. I tried both ways and preferred the version using chilli flakes.
- This kung pao chicken recipe is easily adapted if you’re cooking for less or more people.