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Slow-cooker Kung Pao chicken recipe
Slow-cooker Kung Pao chicken recipe
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Prep Time:
15 minutes
Cook Time:
215 minutes
Total Time:
230 minutes
Effortlessly delicious Kung Pao chicken made in a slow cooker, ready in just 15 minutes. Perfect for meals on the go!
Ingredients:
  • 84.15 gm chicken style liquid stock
  • 42.00 gm soy sauce
  • 21.60 gm hoisin sauce
  • 28.60 gm honey
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 long red chilli, thinly sliced
  • 18.20 gm peanut oil
  • 750g skinless chicken thigh fillets, cut into 3cm pieces
  • 2 small red capsicums, roughly chopped
  • 40.00 ml roasted peanuts, roughly chopped
  • 2 green onions, thinly sliced
  • Steamed jasmine rice, to serve
  • Red chilli, thinly sliced, to serve
Instructions:
  • Mix together the stock, sauces, honey, garlic, ginger, and chili in a bowl.
  • 1. Heat oil in a large frying pan until sizzling. Season chicken with salt and pepper, then sear in batches until golden brown. Transfer chicken to slow cooker and pour sauce over it. Cover and cook on LOW for 3 hours or on HIGH for 1 hour 30 minutes, until chicken is tender.
  • Place the capsicum in the pot, cover it, and let it simmer on low heat for 30 minutes (or high heat for 15 minutes) until the capsicum is tender and the sauce has slightly thickened.
  • Transfer the chicken into a serving dish and generously sprinkle with peanuts, onions, and extra chili. Serve alongside steaming hot rice.

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