Kung Pao Chicken Easy
Marinade
- 3 chicken breasts, cut into bit sized pieces
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon baking soda
- 1 teaspoon corn flour
Stir Fry
- 100ml chicken broth
- 1 tablespoon of honey
- 60ml soy sauce
- 2 tablespoons black vinegar
- 2 tablespoon Shaoxing wine
- 2 teaspoons hoisin sauce
- 1 teaspoon of crushed Sichuan peppercorns
- 1 small white onion
- 2 garlic cloves, finely chopped
- 1cm of fresh ginger, finely zested
- 1 red pepper
- 3 spring onions
- 1 dried chilli, chopped up
- 2 tablespoons of unsalted peanuts
- 1 teaspoon of corn flour
- Sesame oil for frying
Method
Combine the marinade ingredients and coat the chicken
Leave to stand for 20 minutes
Preheat a tablespoon of sesame oil in a large frying pan and add the chicken
Fry until starting to turn golden
Take out of the pan and add the onion and the red pepper
Fry for 5 minutes until starting to colour
Add the garlic, ginger, chilli and peppercorns
Fry for 1 minute and pour in the soy, wine, honey, vinegar and broth
Bring to a boil and turn down to a gentle simmer
Add the chicken and cook for further 10 minutes
Combine a couple of spoonfuls of the sauce with the corn flour in a bowl and add back to the pan
Add the rest of the ingredients and simmer for another minutes or 2 or until the flour has been cooked out and all the flavours have mingled together
Serve!
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