Kung Pao Chicken



500g boneless & skinless chicken thighs cut into bite size pieces
1 tsp cornflour
2 tbsp soy sauce
1 tsp rice wine vinegar
¼ cup oil
10 Supreme whole red chillies
2 bunches of spring onions cut into 2 inch pieces (leave handful of greens for garnish)
1 cup salted peanuts

1 tbsp Sesame oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 tbsp hoisin sauce
1tbsp sugar
1 tsp Supreme Garlic Paste
1 tsp Supreme Ginger Paste
2 tbsp corn flour
1 tbsp Sichuan peppercorns
⅓ cup water
Salt if needed


Mix all the ingredients for the sauce into a bowl and set aside. Add chicken thighs, cornflour, soy sauce and rice wine vinegar into a bowl. Mix well and set aside and marinate for 30 minutes. Heat oil in a wok over high heat. Add red chillies and stir-fry for a minute then add marinated chicken thighs and cook until fully cooked through. Add the spring onions and stir-fry for about 30 seconds. Pour in the sauce, let it thicken and toss to coat the other ingredients. Stir in peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the greens of spring onions and serve.

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