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Kung Pao Chicken
4
55 mins
Ingredients
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1 lb chicken
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1 teaspoon of corn flour
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Soy sauce
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2 spring onions with their stalks
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½ red pepper
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2 cloves of garlic, minced
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1 teaspoon Sichuan peppercorns
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Dry chilies
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2 teaspoons of sesame oil
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Chive stalks
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1 cup of chicken stock
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1 teaspoon sugar
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¼ cup peanuts
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Ginger, chopped
Instructions
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1.
Half an hour before start cooking, dice the chicken and place it in a bowl with soy sauce, rice vinegar and corn flour. Cover with cling wrap and leave it to soak in the fridge.
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2.
Peel and slice the spring onions. Chop the red pepper. Peel and slice the garlic and ginger (omit this if you are using ginger paste). Crush some Sichuan pepper and chili in a mortar.
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3.
Pour some STAR Extra Virgin Olive Oil in a wok or frying pan along with some of the crushed Sichuan pepper and chilies. When it is hot, toss in the chicken and fry it until golden on the outside but still tender inside. Set aside.
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4.
Add more oil and crushed Sichuan pepper and chili to the pan and stir fry the spring onion over medium-low heat together with the red pepper, ginger and garlic.
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5.
After 5 minutes, add back in the chicken, some sesame oil, soy sauce, chicken stock and sugar. Mix it well and increase cooking temperature.
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6.
Boil down the stock, add some peanuts and chopped chives.
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7.
Serve.
