Kung Pao Chicken
You can exchange the thighs with chicken breast if you prefer just cook a little less.
Servings: 4 people
Ingredients
- 500 gram boneless Chicken Thighs diced
- 1 large Leek washed and sliced
- 100 gram Raw Peanuts peeled and roughly chopped
- 2 tablespoons Hoisin sauce
- 2 tablespoons Vegetable Oil
- 6 large dried Red Chillies crumbled
- 3 cloves Garlic peeled and crushed
- 5 cm piece Ginger peeled and grated
- 1 heaped teaspoon Sichuan peppercorns crushed
- 1 Spring Onion finely sliced
Marinade:
- 1 tablespoon Soy Sauce
- 1 tablespoon Chinese Rice Wine
- 2 teaspoons Cornflour
Instructions
- First marinade the chicken by placing the diced thigh pieces in a bowl and sprinkling with the cornflour. Stir well then add the soy sauce and rice wine and stir again.
- Heat the oil in a wok and the Sichuan peppercorns and chillies, fry for twenty seconds and then add the peanuts. Fry for two minutes.
- Add the chicken and the leeks, stir fry for three to four minutes then add the garlic and ginger, mix well.
- Pour in the Hoisin sauce and a splash of water and mix to coat the other ingredients. Cook for another two or three minutes until the thigh meat is cooked through.
- Remove from the heat, garnish with spring onions and serve.
