I love oriental food and I got this recipe from Ching He Huang who’s an amazing Chef. This is something you can easily make in minutes, it’s not complicated, neither is it difficult. I love trying new things and exploring with different flavours and textures. I made this a while back for someone special 😉 so I hope you enjoy it too!!
Please Note: If you are allergic to nuts, please do not add it to the recipe. You can cook it without.
4 Skinless Boneless Chicken Thighs or Breasts
2 Teaspoons Light Soy Sauce
Sea Salt or normal Salt
Red Sweet Peppers
1 Teaspoon Sesame Oil
1 Tablespoon Cornflour
1 Large Onion or 2
4 Spring Onions
2 or 3 Scotch Bonnets (If you like it spicy)
Peanuts or Cashew nuts
100ml of Vegetable Stock
1 Tablespoon Ketchup
1 Teaspoon Black Rice Vinegar
1 Teaspoon Chilli Sauce
For the mushrooms, soak it in boiling water for about 2 hours until its soft before slicing it up. Then slice the meat into thin strips, place in a bowl and season with salt and ground white pepper, add the cornflour and mix. This makes the meat very moist and juicy.
The next step is to chop the red sweet pepper, red chilli’s and spring onions; for the Kung Po sauce you need to put the vegetable stock in a bowl, add light soy sauce, ketchup for colour and a bit of sweetness, black rice vinegar and chilli sauce. To make the sauce a bit thicker, add a tablespoon of cornflour.
Heat up your WOK until its very hot, add some olive oil, onions szechuan peppercorns, scotch bonnets and the chicken. Stir fry it for about 10mins, then add the Chinese mushrooms and onions mix for another 5mins. Add the Kung Po sauce and bring to boil. When boiled, add the sliced sweet peppers, dried roasted peanuts or cashew nuts and lastly the spring onions which gives it a nice flavour. Let it cook for about another 15mins and there you have it! Kung Po Chicken!! Enjoy!!!! 🙂