Kung Pao chicken
Recipe by Andy Evans, Spice Temple
Serves 4
Addictive hot and spicy chicken stir fry with sticky sauce originating in China’s Sichuan Province.
50ml vegetable oil
15 whole mild dried chilli
2 teaspoons whole Sichuan peppercorns
250g chicken thigh, cut in chunks
1 teaspoon chopped ginger
1 clove garlic
2/3 cup roasted cashews
5 shallots, sliced
Sauce
2 teaspoons white sugar
½ teaspoon potato flour
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon chicken stock
Combine sauce ingredients and set aside.
Heat oil in a wok over low heat, add dried chilli and Sichuan peppercorns and cook for a few minutes. Remove and set aside.
In the same wok, turn the heat to high, add chicken and fry until golden brown and cooked through. Remove and set aside.
Reduce heat to medium, add ginger, garlic and combined sauce ingredients and bring to the boil. Add the cooked chicken, cashews, Sichuan pepper and chili back to the wok and stir to coat the sauce. Sprinkle with sliced shallots and serve.
