China: Chengdu - Kung Pao Chicken


4 - 6 Tegel chicken thigh fillets, boneless and skinless

1 Tbsp corn flour
2 tsp soy sauce
1 tbsp Chinese rice wine
1 tsp oil

1 ½ tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1 tbsp Balsamic vinegar
2 tbsp water
1 tsp corn flour
4 tbsp cooking oil
6cm piece peeled fresh ginger, sliced
4 cloves garlic, sliced
6 - 8 dried red chillies, halved & de-seeded
3 spring onions, chopped into 1 cm pieces
1 tsp Sichuan peppercorns
3 tbsp roasted peanuts

Mix the marinade ingredients together. Cut chicken meat into small cubes and marinate for 30 minutes. Mix the sauce ingredients in a small bowl, set aside.

Heat wok with 2 Tbsp of oil and stir-fry marinated chicken until cooked. Set aside.

Clean wok, heat and add 2 tbsp of oil until it smokes. Add ginger and garlic. Stir then add chillies.

Stir-fry until aromatic and chillies smell spicy, add spring onions and peppercorns. Stir-fry for 2 -3 minutes. Add chicken meat and sauce mix. Stir continuously until the chicken and vegetables are nicely coated with sauce. Lastly, add roasted peanuts. Serve with rice.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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