Kung Pao Chicken
I love the balance of flavours in this dish. It has crunch from the cashews, sweetness from the vegetables and sauce, and tender pieces of chicken. Definitely a classic to add to everyone’s repertoire.
Ingredients 15
300 g boneless skinless chicken thighs, cut into bite-sized pieces
3 tbsp neutral-flavoured cooking oil
10 g fresh ginger, thinly sliced
10 g garlic, thinly sliced
5 g dried red chillies, seeded, rehydrated in hot water for 15 minutes, drained and chopped
20 g spring onions (scallions), thinly sliced, green tops thinly sliced for garnish
50 g toasted cashew nuts
Marinade
2 tsp light soy sauce
1 tbsp shaoxing rice wine
1 tbsp cornflour (cornstarch)
Pinch ground white pepper
1 tsp neutral-flavoured cooking oil
Kung Pao Sauce
2 tsp white sugar
1 tbsp black vinegar
1 tbsp light soy sauce
1 tsp dark cooking caramel (black soy sauce)
1 tbsp shaoxing rice wine
1 tsp cornflour, mixed with 1 tbsp water to form a slurry
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Method 7
To make the marinade, combine the , , , , and in a large bowl.
Add the , mix well and set aside to marinate.
Meanwhile, make the kung pao sauce. Combine the , , , , and in a jug, reserving the for later.
Heat a wok over a medium-high heat then add 2 tablespoons of the . Fry the marinated pieces for 5–7 minutes until they turn white. Transfer the chicken to a plate.
Return the clean wok to medium heat and add the remaining 1 tablespoon of neutral-flavoured cooking oil. Fry the , , and for 30 seconds before adding the back in.
Add the kung pao sauce mixture to the wok and stir to combine. Add the sliced , then pour in the and simmer, stirring, for 30 seconds. Remove from the heat. Add the toasted and give it a quick toss before transferring to a serving dish.
Garnish with the reserved green tops of the .
