A classic dish in Sichuan cuisine, Kung Pao chicken, also called Gong Bao or Kung Po, is a classic stir-fried Chinese meal tastier than any takeaway option of a Friday night; the perfect combination of salty, sweet and spice!
What You Need:
- 1 tablespoon Szechuan peppercorns
- 2½ tablespoons cornflour
- 4 skinless chicken thighs,
- 1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth
- 4 cloves of garlic
- 2 spring onions
- 6 dried red chillies
- 2 tablespoons soy sauce
- ½ tablespoon rice wine vinegar
- 1 generous tablespoon honey
- 1 small piece of ginger
- 50g unsalted peanuts
- 1 punnet of salad cress
What To Do:
- Toast the Szechuan peppercorns in frying pan until lightly golden. Then grind to a fine powder. Add 2 tablespoons of cornflour and stir to combine.
- Chop the chicken into bite-sized chunks, then add in cornflour mixture coating it.
- Pour 2cm of oil into a large non-stick frying pan over medium heat, add the chicken and cook for 7 to 8 minutes.
- While chicken cooks, peel and finely slice the garlic and ginger, doing the same with the spring onions.
- Remove the chicken from pan and set it aside. Leave only 2 tablespoons oil in the pan, then return to medium heat.
- Add the garlic and ginger and to the same pan and fry for 2 minutes, then stir in the spring onions and whole chillies, cooking for 1 more minute.
- Then, mix ½ tablespoon of cornflour and 2 tablespoons of water. Add in the soy, vinegar and honey, then pour the full mixture into the pan. Bring to the boil and simmer for a few minutes.
- Add the peanuts, stir in the chicken, then mix both until warmed before serving.