Kung Pao Chinese Chicken 💥



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This dish originates from the Sichuan province of China. It’s sweet, sticky and spicy sauce is an ideal coating for crispy nuggets of chicken. Traditional recipes call for Chinese black vinegar for the sharpness it adds. If you can’t track it down, you could possibly swap with balsamic vinegar or apple cider vinegar, to achieve the sharpness this dish requires.

You’ll need:

For the chicken:
2 egg whites
3 tbsp cornflour
1 tsp sesame oil
500g/1.1lbs chicken thighs, skinless, boneless and cut into scant 3cm pieces
500ml/2 ¼ cups rapeseed or canola oil

For the sauce:
8 Chinese Red Peppers or Tianjin peppers (alternatively, use one red chilli, finely sliced)
6 cloves garlic, finely grated
6 spring onions, thinly sliced on the diagonal
1 thumb sized piece ginger, finely grated
75g/½ cup roasted unsalted peanuts
2 tbsp Cornflour
50ml/¼ cup Shaoxing rice wine
50ml/¼ cup soy sauce
50ml/¼ cup chicken stock
2 tbsp/¼ cup Chinese black vinegar
1 tbsp sesame oil
1 tbsp sugar
Salt

To serve:
Cooked basmati rice

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