Kung Pao Chicken in Batter
Inspired by @windsor__foodie, this crispy chicken is tossed in a rich, sticky Kung Pao sauce with the perfect balance of sweet, savoury and heat.
Have a go!
25 - 30 mins
Ingredients
Ingredients (serves 2):
To make the sauce ~
Add to a bowl the following and mix:
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1.5 tbsp sugar
- 1 tsp ginger paste
- 1 tsp Chinese rice vinegar (alternatively use balsamic)
- 1 large clove garlic, very finely sliced
Other ingredients:
- 1 tbsp cornflour mixed with 5 tbsp cold water stirred to make a slurry
- 450g Mayflower chicken in batter
- 3 spring onions, sliced
- A few dried chillies
- A handful dry roasted peanuts
- 1.5 tsp Sichuan peppercorns, ground
- 1/2 tbsp vegetable oil
- 2 tsp sesame oil
- 1 tsp msg (optional)
Starring...
Chicken in Batter
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Method
- Cook the Mayflower chicken in batter according to packet instructions, set aside.
- Heat a wok over a high heat. Add in the veg oil. Once hot stir fry the peanuts along with the dried chillies & whites of the spring onions.
- After 2 mins add in the sauce mixture, turn down the heat & bring to a simmer. Add in the cornflour/water mixture and stir quickly to thicken the sauce. Add the msg, stir through.
- Toss in the cooked crispy Mayflower chicken pieces and toss in the wok to coat evenly in the thick glossy sauce.
- Now add the rest of the spring onions, the ground Sichuan pepper (or use white pepper), and drizzle over the sesame oil. Toss a couple more times in the wok. Remove from the heat. Now it’s ready…Perfect served with some fluffy jasmine rice. Enjoy!
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