Roni's Kung Po Style Chicken
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Tangy, flavourful and spicy chicken stir-fry.
Roni's Kung Po Style Chicken
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Chinese
Servings
2-4
Cook Time
15-20 minutes
Ingredients
- 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
- 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)
Sauce
Main
Directions
- Season chicken with salt and pepper and coat with cornflour. Set aside.
In a bowl, mix together all the sauce ingredients.
Heat a large deep pan over high heat. When it starts to smoke, add the cooking oil.
- Add the Sichuan or pink peppercorns and dried chillies and quickly fry. About 5 seconds.
- Add chicken and cook for about 2-3 minutes or until done.
- Add the rice wine and cook for about 2 minutes.
Add the sauce mixture. When it starts to bubble, add the red pepper. Cook the sauce until thick.
- Add the spring onions and cook for a further minute.
Add cashew nuts if using. Serve immediately.