Recipe

Kung Po Chicken Recipe


Kung Po Chicken Recipe Wrigggit / All my dishes
4 months, 2 weeks ago
This is GREAT... you gotta try it...
Prep:10m Cook:10m Servings:4

Wrigggit

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Ingredients
  • 600 g chicken thigh fillets cut into 1cm cubes
  • 2 tablespoons Cornflour cornstarch
  • 2 tablespoons good red wine
  • 1 tablespoon minced garlic
  • 2 tablespoons Oil- Olive is healthier, but Peanut for flavour
  • 10 small dried Red chilli's
  • 2 tablespoons Oil extra
  • 5 cm piece of Ginger cut into thin strips
  • 1 tablespoon brown or palm sugar
  • ½ cup unsalted Roasted peanuts, but if you can't get them, throw the plain variety in towrds the end of the cooking
  • 2 tablespoons light soy sauce
  • 1 tablespoon chinese black vinegar, or sushi vinegar

Directions
  1. Combine chicken with cornflour and wine in a bowl. Cover, place in refrigerator and leave to marinate -an hour is best, but 15 minutes minimum.
  2. Place garlic, oil and chillies in a cold wok and then turn heat to low.
  3. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
  4. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes.
  5. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
  6. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
  7. Add sugar and stir-fry for 30 seconds.
  8. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, with rice noodles...

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