Kung Pao Chicken
Recipes · Dinner · Recipe, Typed Supps
The sauce is mixed in a cup before anything is cooked, because the whole dish takes four minutes in the pan.
Allergens and patterns
Contains peanuts, soya, sulphites.
Ingredients
- cubed (400g) Chicken Thighs — Cut small and even, so everything cooks in the same four minutes.
- a handful (60g) Peanuts — Added at the very end so they stay crunchy. In early, they go soft in the sauce.
- 2 tbsp (30g) Soy Sauce — The base of the sauce, mixed cold with everything else before the pan is lit.
- 1 1/2 tbsp (20g) Black Vinegar — Chinkiang if you can get it. The sourness is what stops the dish being just salty and sweet.
- 1 1/2 tsp (8g) Cornflour — In the sauce mix, so it thickens the moment it hits the hot pan and clings to the chicken.
- 5, in lengths (50g) Scallions — Cut into inch-long pieces rather than sliced, so they stay as a vegetable in the dish.
- 6 whole (4g) Dried Chillies — Whole, fried in the oil first to flavour it, and pushed to the side rather than eaten.
- grated (12g) Fresh Ginger — In the oil with the garlic and chilli at the start.
Nutrition per serving
- Calories: 643 kcal
- Protein: 40.9g
- Carbohydrate: 12g
- of which sugars: 3.1g
- Fat: 49.1g
- of which saturated: 12.4g
- Fibre: 3.9g
- Sodium: 955.3mg
Method
- Mix the soy, vinegar, cornflour and a spoon of sugar in a cup and leave it by the stove.
- Fry the dried chillies in hot oil for thirty seconds, then add the ginger and garlic.
- Add the chicken and cook hard for three minutes without moving it too much.
- Pour the sauce in, toss until it thickens, then add the scallions and peanuts off the heat.
Nutrients it supplies
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