Name: Kung Pao chicken
Cuisine: China
Ingredients: 500 g chicken breast, cubed; 1/2 cup roasted peanuts; 10 dried red chillies; 2 tbsp dark soy sauce; 1 tbsp black rice vinegar; 1 tbsp sugar; 1 tsp cornflour; 3 garlic cloves; 1 piece of ginger; Spring onions; Oil for frying

Method

Season the chicken cubes with 1 tsp soy sauce and the cornflour and leave for 15 minutes.
In a small bowl, mix the dark soy sauce, vinegar, sugar and remaining cornflour with a little water to make the Kung Pao sauce.
Heat the oil in a wok over very high heat, add the dried chillies and toast for 20 seconds until fragrant without burning, then add the chicken and stir-fry quickly for 3–4 minutes until cooked and coloured.
Add the garlic and ginger and stir-fry for 30 seconds, then pour in the sauce and stir until it thickens and coats the chicken. Finally, add the roasted peanuts and spring onions and stir-fry for another 30 seconds before taking off the heat.

Kung Pao chicken

Watch how it’s made

Ingredients (11)

Method