Kevin's Kung Pao Chicken Fakeaway
By Kevin Dundon
This recipe from the Far East is destined to delight your taste buds. A perfect Friday Fakeaway idea! No waste with this recipe, feel free to use the vegetables available in your fridge to bulk it up.
4 people
10 minutes
15 minutes
Ingredients
- 1 tsp Bread Soda optional
- 1 tbsp Corn Flour
- 1 tbsp Dry sherry or Shaoxing wine
- 400 g SuperValu Fresh Irish Chicken Breast Fillets
- 1 tbsp SuperValu Light Soy Sauce
For the sauce:
-
3
-
Dried Chilies
-
1
tbsp
Hoisin Sauce
-
1
tbsp
Honey
-
1
tsp
Rice Wine Vinegar
-
3
tbsp
Soy Sauce
-
70
ml
Water
For the vegetables:
-
4
cloves
Garlic
finely chopped
-
5
cm
Ginger
finely sliced
-
1
-
Green Pepper
sliced
-
1
-
Red Pepper
sliced
-
1
tbsp
Szechuan Peppercorns
-
2
tbsp
Vegetable Oil
To serve:
-
2
-
Scallions
sliced
-
2
tbsp
Sesame Oil
-
50
g
Unsalted Peanuts
crushed
Method
- In a bowl, combine 1 tbsp of corn flour, bread soda, soy sauce and sherry wine.
- Then add the chicken pieces. Stir to coat and set aside to marinate for 8-15 minutes or longer if desired.
- In the meantime, in a second bowl, combine the water, soy sauce, hoisin sauce, rice vinegar, honey, and chilli with an extra tbsp of corn flour. Whisk together well and set aside.
- Once ready to cook, preheat a large sauté pan or wok over high heat. Add the oil and add the chicken pieces.
- Sauté stir fry for 3-4 minutes, stirring to colour the chicken pieces as much as possible.
- Remove from the heat and set aside in a bowl.
- Then, still over high heat, add extra oil if needed, add the red and green peppers and garlic, ginger and Szechuan peppercorns. Sauté briskly for a minute or so.
- Pour in the prepared sauce in the bowl and bring it to the boil. Stirring to coat some of the vegetables.
- Add the chicken pieces and any cooking liquid to the bowl straight away.
- Shake and sauté the mixture for a further 2 minutes or so until the chicken pieces are fully cooked and well coated.
- Remove from the heat and sprinkle over the scallions, unsalted peanuts and sesame oil.
- Serve immediately with your favourite rice or noodles.
