Kung Pao Chicken

A simple yet full flavoured Chinese classic that boasts a great balance of sweet, savoury and spicy that will leave you and your guests longing for more!

Ingredients:

• 500gm diced chicken thigh

• 2 tablespoons sesame oil

• 1 brown onion sliced

• 1 teaspoon grated ginger

• 6 cloves of crushed garlic

• 6 dried chopped dry chilies (or 2 tablespoons sriracha sauce)

• 1 teaspoon ground Szechuan peppercorns

• 3/4 cup roasted peanuts

• 3 tablespoons soy sauce

• 2 tablespoons Chinese vinegar

• 1 tablespoon cooking wine

• 3 tablespoons brown sugar

• 1 tablespoon sesame oil

• 3/4 cup of water

• 1 hand full of whole green beans

• 4 green onions chopped

• 2 tablespoons cornflour

• 3 tablespoons water

• 4 tablespoons fried shallots

Method:

1. Combine 2 tablespoons cornflour with 3 tablespoons of water and set aside

2. Heat wok til very hot, add 2 tablespoons sesame oil and then carefully add the chicken

3. Brown and season chicken until cooked through then remove from heat and place in a seperate bowl

4. Return wok to heat, add remaining tablespoon of sesame oil then add the onion, garlic and ginger and stir fry til lightly coloured

5. Add the water, dry chilies (or sriracha sauce), Szechuan peppercorns, soy sauce, Chinese vinegar and the cooking wine

6. Add the cooked chicken and any juices back into the wok and bring to the boil, then add the brown sugar, roasted peanuts and whole green beans then simmer for 2 minutes

7. Gradually add in the cornflour mix, stirring constantly to ensure a nice smooth glaze consistency of the sauce

8. Remove from heat, stir in the green onions, adjust seasoning if required then serve immediately

9. Garnish with fried shallots and extra green onions

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