Formosa Kung Pao Chicken

Latitude Magazine - - YOUR LOCAL EXPERT -

Kung Pao Chicken is a clas­sic dish loaded with spicy chicken, peanuts and veg­eta­bles in a mouth-wa­ter­ing hot sauce. This easy home­made recipe is healthy and has so many flavours go­ing on: tangy, sweet and salty with a hint of heat.


3 tbsp oil

250 g chicken drums

2 cloves gar­lic, crushed and sliced

1 small thumb of chopped gin­ger 2 dried red chill­ies, de­seeded and chopped (th­ese can be quite spicy, so ad­just ac­cord­ing to your own taste)

1 tsp Sichuan or Chi­nese pep­per

1 spring onion, sliced

50 g onion, sliced

50 g red or green bell pep­per

or cap­sicum, sliced

1 tsp soy sauce

1 tsp dark soy sauce

1 tsp sugar

1 tbsp roasted peanuts

Heat 2 ta­ble­spoons of oil in a wok over high heat. Sear the chicken, re­move from the wok to a bowl and set aside. Still on high heat, add an­other ta­ble­spoon of oil and sauté the gar­lic, gin­ger, chill­ies, Sichuan or Chi­nese pep­per, onions and cap­sicum. Cook for a minute or two un­til fra­grant. Add the chicken back to the wok and stir-fry for a minute.

In a bowl, make the sauce com­bin­ing the soy sauces (dark soy sauce is used for colour and smell, the other for its salty taste) and sugar then add this to the wok and stir-fry for an­other minute. The sauce should thicken very quickly.

Fi­nally, add the peanuts. Give ev­ery­thing a fi­nal stir and serve.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.