Kung Pao Chicken (宫保鸡丁)

A classic spicy Sichuan stir-fry...

kung pao chicken

Ingredients

• 500g chicken thigh fillets, diced into bite-size pieces
• 12 dried chillies, soaked (optional) then shredded
• 1 small onion, chopped
• 1/4 cup peanuts
• 3 cloves garlic, finely diced
• 3 slices ginger, finely diced
• 1 small red capsicum, chopped

Marinade

• 1/2 tsp salt
• 1 tbsp rice wine
• 1 egg white
• 1 tbsp cornstarch

Seasoning

• 1 tbsp rice wine
• 1 tbsp vinegar
• 1.5 tbsp dark soy
• 1 tbsp sugar
• 1/2 tsp salt

Method

• Combine marinade ingredients, add chicken and marinate for 1 hour (or overnight).
• Heat a little oil in a frypan and brown chicken. Remove from heat.
• Adding a little more oil to the pan, fry up the garlic, ginger and chillies.
• Add the chopped onion and capsicum.
• Add chicken, peanuts and seasoning.
• Fry until all ingredients are coated evenly in the seasoning.
• Serve with rice.