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Kung Pao chicken
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Total Time:
45 minutes
Savor the bold flavors of spicy and sweet Szechuan chicken - simply irresistible!
Ingredients:
  • 1 tablespoon Szechuan peppercorns
  • 2½ tablespoons cornflour
  • 4 skinless higher-welfare chicken thighs (350g)
  • groundnut oil or vegetable oil
  • 4 cloves of garlic
  • 5 cm piece of ginger
  • 2 spring onions
  • 6 dried red chillies
  • 2 tablespoons low-salt soy sauce
  • ½ tablespoon rice wine vinegar
  • 1 heaped tablespoon runny honey
  • 50 g unsalted peanuts
  • 1 punnet of salad cress
  • ½ a cucumber
  • 1 large carrot
  • ½ a bunch of fresh coriander
  • 1 tablespoon low-salt soy sauce
  • 1 tablespoon rice wine vinegar
Instructions:
  • Peel the cucumber and carrot into long ribbons using a speed-peeler and place in a bowl. Roughly chop most of the coriander leaves and mix with the vegetables, soy sauce, and rice wine vinegar. Toast Szechuan peppercorns until golden, grind into a powder with a mortar and pestle, then mix with cornflour. Coat the chicken with the cornflour mixture and fry until golden and cooked. Saute garlic, ginger, and spring onions, then add whole chillies and soy sauce mixture. Simmer until thickened, then add peanuts and chicken. Serve the chicken over the ribbon salad topped with coriander leaves.

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