Directions
- 1Coat chicken in egg white, rice wine, salt and cornflour.
- 2Mix together the Kung Pao sauce ingredients.
- 3Fry the chicken until golden and crispy.
- 4Remove the chicken and set aside.
- 5In the same pan, sauté the garlic, ginger, and red chilli.
- 6Add onions and peppers.
- 7Add the cooked chicken back into the pan.
- 8Add Kung Pao sauce.
- 9Add peanuts and crispy chilli oil.
- 10Serve over rice.
Ingredients
- 600 g chicken breast
- 1 egg white
- 1 tbsp shoaxing rice wine vinegar
- 1 pinch salt
- 2 tbsp cornflour
- 250 g uncooked basmati rice
- 1.083 tbsp groundnut oil
- 1 red pepper
- 1 green pepper
- 1 onion
- 2 cloves garlic
- 5 g ginger
- 4 spring onions
- 2 red chillies
- 40 g raw peanuts
- 0.5 tbsp crispy chilli oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp white vinegar
- 1 tbsp granulated sugar
- 2 tbsp water
- 1 tsp cornflour
Equipment
frying panwooden spatulabowlspoonknife
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