Kung pao chicken (432 calories per serve)

This dish has a pretty good kick to it so feel free to adjust to your tastebuds. Traditionally cooked with whole dried chillies, I have replaced it with chilli flakes which add more spice than whole chillies. The sichuan peppercorns also add that classic, tingly spice to the dish.

Serves 4

Prep time 20 mins + 20 mins marinade time
Cook time 20 mins

500g chicken thigh fillets, diced
1 1/2 tsp cornstarch
1 tbsp Chinese rice wine
1 tbsp light soy sauce
1 tbsp Chinese rice vinegar
1 tbsp Chinese rice vinegar
1 1/2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp hoisin sauce
1 tsp sesame oil
2 tsp sugar
1 tsp cornstarch
1 tsp ground Sichuan pepper
1/4 tsp chicken powder
Stir fry
2 tbsp vegetable oil
1/2 cup peanuts
1 tbsp dried chilli flakes
4 spring onions, sliced (separate white and green parts)
3 garlic cloves, minced
1cm piece ginger, minced

Marinade the chicken in the marinade ingredients for 20 minutes. Mix all the sauce ingredients in another bowl and set aside.

Heat the oil up in a wok and add the peanuts and let it brown, even get a little black on the edges.

Add the chilli flakes, the white parts of the spring onions, garlic and ginger and sautee until it gets fragrant.

Add the chicken and cook for about 5 minutes until cooked through. Stir in the sauce and let it simmer for a couple of minutes before turning off the heat and topping with the green parts of the spring onion.

Serve immediately with rice.


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