Kung Pao Chicken-2

Kung pao chicken

  • Serves 4
  • Prep time: 10 mins | Cooking time: 25 mins

Kung Pao is a spicy stir-fried Chinese chicken that tastes incredible. Serve it atop a bowl of steaming hot rice and you are in for a real treat.

Ingredients

  • 600g boneless and skinless chicken thighs

  • 1 Tbsp soy sauce

  • 1 Tbsp rice wine

  • 1 ½ tsp cornflour

Sauce:

  • 1 Tbsp soy sauce

  • 1 tsp hoisin sauce

  • 1 tsp sesame oil

  • 1 Tbsp vegetable oil

  • 1 tsp cornflour

Method

  1. Whisk the soy sauce, rice wine and cornflour in a large bowl.

  2. Cut the chicken into bite-size pieces, then add to the bowl and stir until well coated in the mixture. Set aside.

  3. Sauce: Whisk the ingredients in a small bowl. 4. Heat a tablespoon of vegetable oil in a wok or frypan on a high heat. Add the chicken and cook for 3-4 minutes, turning/tossing regularly, until golden brown. 5. Add the garlic and ginger and cook for a further minute. 6. Add the sauce, chilli flakes and spring onions, toss until everything is well coated in the sauce and then cook for a further minute or two until the chicken starts to get dark and sticky. 7. To serve: Transfer to a serving plate or add to bowls of steaming hot rice.