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Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Yield: 2
Ingredients: Chicken

Enjoy Harry Eastwood's delicious Kung Pao Chicken tonight with this easy recipe. This authentic and quick recipe is a great way to enjoy chicken thighs.

Ingredients

Chicken

Method

Toss the tiny strips of chicken in the cornflour. When completely coated, add the water and mix with your fingers to make sure that the chicken is evenly covered with the paste.

Heat a wok to smoking point over a very high heat then add the oil. First, fry off the peanuts until just starting to colour. Remove them promptly from the pan with a slotted spoon (they will catch quickly) and set aside.

Next, add the marinated chicken and fry for a minute until cooked through and starting to colour. Quickly add the onions, garlic and ginger and toss again. Fry for another minute, until the onions have started to wilt a little.

Finally add the vinegar, sugar, soy sauce, water and ground peppercorns. When the sauce has become sticky and glossy, return the peanuts to the pan and taste to check seasoning.

Serve straight away with a little chopped coriander and a bowl of steamed rice.

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