Chinesechickenwokspicy

Kung Pao Chicken with Peanuts

Name: Kung Pao Chicken with Peanuts
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600 g Boneless chicken thighs; 3 tbsp Light soy sauce; 1 tbsp Cornflour; 2 tbsp Chinkiang black vinegar; 1 tbsp Sugar; 10 pc Dried red chillies; 1 tsp Sichuan peppercorns; 75 g Roasted peanuts; 4 pc Spring onions; 2 tbsp Vegetable oil

Tender chicken in a glossy, sweet-sour sauce with toasted dried chillies, numbing Sichuan pepper and crunchy peanuts.

35 minutesServes 4Medium

Ingredients

Boneless chicken thighs600 g
Light soy sauce3 tbsp
Cornflour1 tbsp
Chinkiang black vinegar2 tbsp
Sugar1 tbsp
Dried red chillies10 pc
Sichuan peppercorns1 tsp
Roasted peanuts75 g
Spring onions4 pc
Vegetable oil2 tbsp

Method

01
Cut the chicken into 2 cm pieces, toss with 1 tbsp soy sauce and 2 tsp cornflour, and leave for 15 minutes.
02
Mix the sauce: the remaining 2 tbsp soy sauce and 1 tsp cornflour with the vinegar, sugar and 3 tbsp water. Snip the chillies into short pieces and cut the spring onions into 2 cm lengths.
03
Heat the oil in a wok over medium heat and fry the chillies and peppercorns for 30 seconds, until the chillies darken but don't blacken.
04
Turn the heat to high, add the chicken and stir-fry for 5-6 minutes until browned and cooked through.
05
Add the spring onions for 1 minute, give the sauce a stir and pour it in, then toss for 1 minute until glossy. Stir in the peanuts and serve with rice.

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