Formosa Kung Pao Chicken
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.