Kung Pao Chicken

greatcurryrecipes.net

subheading: FOR THE MARINADE:

2 tbsp light soy sauce

1 tbsp Chinese rice wine (Shaoxing) or dry sherry

1 ½ tsp corn flour (corn starch)

750g (1 ¾ lbs) chicken breasts or thighs, skinned and cut into 2.5cm (1 inch) pieces

subheading: FOR THE SAUCE:

70m (¼ cup) unsalted chicken stock or water

70ml (¼ cup) light soy sauce

1 tbsp dark soy sauce

1 tbsp hoisin sauce

2 tbsp Chinese black vinegar

1 tsp corn flour (corn starch)

subheading: FOR THE STIR FRY:

3 tbsp rapeseed (canola) oil

2 tbsp garlic, finely chopped

2 tbsp ginger, finely chopped

3 spring onions (scallions) finely chopped

12 to 15 Chinese or bird’s eye dried red chillies, cut in half and seeds removed

2 tsp Szechuan peppercorns, lightly crushed

½ red bell pepper, diced

½ green bell pepper, diced

1 large handful roasted peanuts, lightly crushed

1 tbsp sesame oil

subheading: TO GARNISH:

2 spring onions (scallions), thinly sliced

Dried chilli flakes (optional)

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