Chinese
Chinese - Stir fries and Mains
Kung Pao Chicken
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g chicken thigh, cut into cubes
- • 1 tbsp cornflour
- • 1 tbsp soy sauce
- • 1 tbsp Shaoxing wine
- • 100g roasted peanuts
- • 1/2 cup dried red chillies
- • 2 cloves garlic, sliced
- • 1 tbsp black vinegar
- • 2 tbsp sugar
Preparation Steps
1
Phase 1
Marinate the chicken with cornflour, soy sauce, and Shaoxing wine for 15 minutes.
2
Phase 2
Fry the chicken in a hot wok until golden, then set aside.
3
Phase 3
Fry the dried chillies and garlic until fragrant.
4
Phase 4
Add the vinegar, sugar, and 2 tbsp water, and stir until bubbling.
5
Phase 5
Return the chicken, add the peanuts, and toss to coat.
6
Phase 6
Serve hot.