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An easy recipe for Chinese Kung Pao Chicken!
Kung Pao Chicken
Prep
20 min
Cooking time
10 min
Total
30 min
People
2
Kerensa
Gepubliceerd March 15, 2024

Today we dive deep into the spicy, savory world of Kung Pao Chicken. This iconic dish of Sichuan cuisine is known for its vibrant flavors and combination of sweet, sour, salty and spicy. So get out your wok and get ready to delight your taste buds with this delicious and easy to prepare Kung Pao Chicken!

Ingredients and supplies:

Marinade

Sauce

Cornstarch slurry

  • Cornstarch
  • 2 tbsp Cold water

Benodigdheden

MetricImperial

Overige ingrediënten:

Lee Kum Kee Premium Light Soy Sauce, 500ml
Lee Kum Kee Premium Light Soy Sauce
500ml
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Lee Kum Kee Guilin Chili Sauce, 368g
Lee Kum Kee Guilin Chili Sauce
5ml
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Golden Turtle Peanuts, 500g
Golden Turtle Peanuts
50g
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Knorr Kingsford's Cornstarch, 420g
Knorr Kingsford's Cornstarch
14g
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Pepper White Ground, 250g
Pepper White Ground
5g
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TYM Red Sichuan Peppercorns, 50g
TYM Red Sichuan Peppercorns
50g
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Chillies Whole, 100g
Chillies Whole
3
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Pearl River Bridge Dark Soy Sauce, 500ml
Pearl River Bridge Dark Soy Sauce
5ml
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Heng Shun Chinkiang Black Vinegar, 250ml
Heng Shun Chinkiang Black Vinegar
10ml
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Mee Chun Ground Bean Sauce, 450g
Mee Chun Ground Bean Sauce
5ml
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Asian Home Gourmet Kung Pao Stir Fry, 50g
Asian Home Gourmet Kung Pao Stir Fry
50g
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Lee Kum Kee Kung Pao Chicken Stir-Fry Sauce, 60g
Lee Kum Kee Kung Pao Chicken Stir-Fry Sauce
60g
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Chicken
300g
Garlic
1
Ginger
1
Spring onions
1
Egg
1
Paprika
1

Stappen

  1. Tenderize the chicken by flattening the thigh fillet with the dull side of the knife and then cutting it into cubes.
  2. Add all the marinade ingredients to the chicken and marinate for at least 20 minutes
  3. Soak the peanuts with their skins 10 minutes in hot water.
  4. Remove the seeds from the dried chili peppers and cut them into pieces. Rinse the peppers and prepare a tablespoon of Sichuan peppercorns.
  5. Cut 2 cloves of garlic into slices, slice a piece of ginger, and chop spring onion
  6. Place a wok on heat and add oil to the pan. Fry the peanuts for a minute over medium heat and set the peanuts aside.
  7. Use the same oil for the chicken and wok for about 8 minutes. The chicken does not have to be completely cooked.
  8. Leave a little oil with the chicken to season the oil with the peppers.
  9. Place the pan over low heat and add the Sichuan grains and peppers to the oil
  10. Add the garlic, spring onion and ginger and stir-fry briefly.
  11. Mix all the sauce ingredients and add the sauce. Let this boil for half a minute
  12. Add the vegetables and toss everything a few times
  13. At the end add the peanuts again and the cornstarch slurry to thicken the sauce.

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