Kung Pao Chicken
| Ingredients |
| 450g Shazans Diced Chicken Breast, cut into smaller 2cm cubes |
| 1 tbsp vegetable oil/ more for deep frying |
| 2 garlic cloves, minced |
| 2cm ginger, thinly sliced |
| 1onion, cut quarterly |
| 3 spring onions, sliced (save extra for garnish) |
| 5 dried red chilies, cut roughly and deseeded |
| 1 red pepper, chopped roughly |
| 1 tsp sesame oil (optional) |
| ¼ cup roasted peanuts/nuts/seeds (save extra for garnish) |
| For chicken marinade:
1 tsp light soy sauce 1 tbsp corn flour |
| For sauce: |
| 1 tbsp rice vinegar
2 tbsp water 2 tbsp dark brown sugar 1 ½ tbsp light soy sauce 1 tsp dark soy sauce 2 tsp dark caramel sauce (for color) 2 tsp corn flour (cornstarch) |
| Method |
| Step 1 |
| Combine all the ingredients for the marinade in a glass or ceramic bowl. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes or ideally overnight if possible. |
| Step 2 |
| Deep fry the marinated chicken until golden brown. Drain and put aside. |
| Step 3 |
| Heat the oil in a wok over medium-high heat. Add the garlic, ginger, spring onion, red pepper and dried red chili. Stir-fry for 30 seconds. |
| Step 4 |
| Combine all the ingredients for the sauce in a bowl. Set aside until required. |
| Step 5 |
| Then add the sauce and simmer for 20 sec or until sauce starting to thicken. |
| Step 6 |
| Add the cooked chicken. Drizzle over the sesame oil, some spring onions and add toss through the roasted peanuts/nuts/seeds. |
| Step 7 |
| Serve sprinkled with peanuts/nuts/seeds, red peppers and spring onions. Serve with warm rice. |