Kung Pao Chicken
Restaurant-style kung pao chicken with a glossy sweet-sour-spicy sauce, roasted peanuts and crisp peppers - a high-protein fakeaway made in one wok.
55 min
Serves 4
Recipe from YouTube by Spice Eats
Ingredients
- chicken thigh pieces450 g cubes
- roasted peanuts1/4 cup (36 g)
- garlic6 cloves (10 g)
- ginger1 tsp
- red chillies8 pieces
- spring onion greens4-5 tbsp
- low-sodium soy sauce1 tbsp
- rice vinegar1/2 tbsp
- hoisin sauce2 tsp
- sugar1 tbsp
- water4 tbsp
- salt1/2 tsp
- cornstarch1 tsp
- oil2 tbsp
- pepper powder1/4 tsp
- dark soy sauce1 tbsp
- corn flour4 tsp
- sugar1 tsp
- sesame oil2 tsp
- green zucchini125 g cubes
- red bell pepper125 g cubes
Method
Marinate the chicken with salt, pepper, dark soy sauce, corn flour, sugar and sesame oil for 30 minutes.
Whisk the kung pao sauce: low-sodium soy sauce, rice vinegar, hoisin, sugar, water and cornstarch.
Stir-fry the chicken on high heat for 3 minutes until browned; remove and set aside.
Stir-fry the chillies, ginger and garlic for 30 seconds, then the zucchini and bell pepper for 3 minutes.
Return the chicken with the peanuts, add the sauce and spring onions; stir-fry 2 minutes on medium heat and serve with noodles or fried rice.