Here’s a favourite of many a Chinese restaurant. Kung Pao Chicken is dish from the Szechuan province in China. There are many variations throughout the world nowadays, but they always feature chicken, nuts and chilli peppers. Here’s our take for a simple, quick version of this spicy and savoury dish. It’s excellent with hot white rice!
A delicious dish in 15 minutes..
Serves 3 - 4 people
Make this recipe with beef, prawns or even fish. Just replace the chicken.
1 chicken breast, cut into cubes
2 inches ginger, sliced
1 onion, cut into wedges
2 cloves garlic, smashed
6 dried chillies, roughly chopped
1 cili padi
2 stalks spring onion, cut into strips
2 Tbsp fried peanuts
1 Tbsp oyster sauce
3 Tbsp soy sauce
1/2 cup water
Salt to taste
1. Heat up some oil in a wok until just smoking. Add in the onions, garlic and ginger. Stir fry on high heat for 5 minutes, until slightly browned and fragrant.
2. Next, add in the chicken, peanuts, soy sauce, oyster sauce and water. Stir, then bring the liquid to a boil. Add the cili padi, stir, and cook for 3 minutes.
3. Now add in the spring onion and stir fry everything to combine. Cook for 5 minutes, season to taste.