Kung Pao Chicken
Delicious and tender chicken bites, crunchy veg, spring onion, chillies and peanuts, all coated in a tangy sweet-and-sour Kung Pao sauce, which borrows a lot of its flavour from rich hoisin sauce. This is one of those dishes that may well take nearly as much time to prep as cook, but once you’ve got that chicken sizzling, it’s ready in 20 minutes!
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Cook: 20
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Bring a large saucepan of water to the boil and cook the rice according to the packet instructions.
In a large bowl, mix the chicken, egg white, Shaoxing rice wine and salt, then sprinkle in the cornflour and mix again until combined.
In a separate small bowl, mix together all the kung pao sauce ingredients until combined.
Make sure all the vegetables are prepared before you start cooking the chicken.
Heat the oil in a large wok or pan and cook the chicken over a medium-high heat for 10 minutes, stirring regularly, until cooked through and showing a golden colour. Remove from the pan, transfer to kitchen towels and pat any excess oil or residue.
Wipe down the pan to clean away any residue from the chicken. Add the teaspoon of oil and sauté the garlic, ginger and chillies for 1 minute over a medium heat, stirring regularly. Add the peppers and onion and cook for 2 minutes, then add the spring onion and cooked chicken back into the pan and cook for 1–2 minutes. Pour in the sauce, bring to a simmer and toss until the sauce is thick and everything is evenly coated, roughly 3–4 minutes.
Gently toast the peanuts in a separate dry pan, then add to the chicken. If you want an extra kick of heat, stir in the crispy chilli oil before serving.
Serve the Kung Pao Chicken over the basmati rice.
Nutritional Info
Per serving:
Cals – 494
Carbs – 54g
Protein – 44g
Fat – 12g
Ingredients
Serves 4
For the chicken:
- 600g chicken breast, cut into 3cm pieces
- 1 egg white
- 1 tbsp Shaoxing rice wine
- 2 tbsp cornflour
- a pinch of salt
- 1 tbsp groundnut oil, for frying
For the kung pao sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp malt vinegar
- 1 tbsp granulated sugar
- 2 tbsp water
- 1 tsp cornflour
For the rest:
- 1 tsp groundnut oil, for frying
- 2 cloves of garlic, finely chopped
- 5g fresh ginger, finely chopped
- 2 red chillies, stems removed but left whole
- 1 red and 1 green pepper, chopped
- 1 onion, chopped
- 4 spring onions, ends removed, chopped to 4cm pieces
- 40g raw peanuts
To serve
- 250g uncooked basmati rice (we need 125g cooked rice per serving, so you might have some leftovers)
- 1⁄2 tbsp crispy chilli oil (optional)
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