Roni's Kung Po Style Chicken

Tangy, flavourful and spicy chicken stir-fry.

Roni's Kung Po Style Chicken

RoniB's Kitchen
Servings

2-4

Cook Time

15-20 minutes

Cuisine

Chinese

Category

Main

Roni's Kung Po Style Chicken

Ingredients

    Sauce

    • 100ml chicken stock
    • 1 tbsp RoniB's Kitchen Banana Ketchup
    • 1 or 2 tsp RoniB's Kitchen Garlic Chilli Paste
    • 1 tbsp soy sauce
    • 1 tbsp black rice vinegar (balsamic vinegar)
    • 1 tbsp hoisin sauce
    • 1 tbsp cornflour

    Main

    • 4 chicken thighs cut in cubes
    • salt and pepper to season chicken
    • 1 tbsp cooking oil
    • 2 tbsp Sichuan or pink peppercorns
    • 4 dried chillies
    • 1 tbsp rice wine or dry sherry
    • 1 red pepper deseeded and cut into squares
    • bunch of spring onions cut in 1-inch length
    • dry roasted cashew nuts (optional)

    Directions

    1. Season chicken with salt and pepper and coat with cornflour. Set aside.

    2. In a bowl, mix together all the sauce ingredients.

    3. Heat a large deep pan over high heat. When it starts to smoke, add the cooking oil.

    4. Add the Sichuan or pink peppercorns and dried chillies and quickly fry. About 5 seconds.
    5. Add chicken and cook for about 2-3 minutes or until done.
    6. Add the rice wine and cook for about 2 minutes.

    7. Add the sauce mixture. When it starts to bubble, add the red pepper. Cook the sauce until thick.

    8. Add the spring onions and cook for a further minute.

    9. Add cashew nuts if using. Serve immediately.
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