Kung Pao Chicken

by

Tenina Holder

POSTED June 26, 2019 (LAST UPDATED September 7, 2020)

Serves

6

Total Time

27mins

Calories

453

This isn't really something you can cook in the Thermomix, as you do need the high heat. But I love using my Thermo for prepping the sauce ingredients as well, it is just EASY!

recipe-image

    INGREDIENTS


  • Chicken thigh icon
    Chicken thigh

    1 kg (about 5 ¼)cubed

  • Ginger icon
    Ginger

    20 g (about 3 ⅝ tablespoons)peeled

  • Dried chilies icon
    Dried chilies

    6 (about 3 g)sliced

  • Scallion icon
    Scallion

    3 (about 45 g)sliced

  • Tamari icon
    Tamari

    40 g (about 2 ¼ tablespoons)

  • Chinese black vinegar icon
    Chinese black vinegar

    60 g (about 3 ⅝ tablespoons)

  • Cornstarch icon
    Cornstarch

    10 g (about 1 ¼ tablespoons)

  • Pink peppercorns icon
    Pink peppercorns

    1 tablespoon (about 6 g)

  • Cornstarch icon
    Cornstarch

    1 teaspoon (about 3 g)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Hoisin sauce icon
    Hoisin sauce

    1 tablespoon (about 16 g)

  • Sesame oil icon
    Sesame oil

    20 g (about 1 ½ tablespoons)

  • Coconut sugar icon
    Coconut sugar

    20 g (about 1 ⅝ tablespoons)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Peanuts icon
    Peanuts

    as needed

    METHOD


  • 1. Add tamari, chinese black vinegar and cornstarch to a clean large mixing bowl
  • 2. Stir with tablespoon
  • 3. Add chicken thigh to the chicken
  • 4. Stir with tablespoon until well combined
  • 5. Marinate in fridge - approx 1 hr
  • 6. Add pink peppercorns and cornstarch to the TM5 bowl
  • 7. Blitz - approx 10 sec, speed 8
  • 8. Then add garlic clove, ginger, chinese black vinegar, tamari, hoisin sauce, sesame oil and coconut sugar to the sauce
  • 9. Blend - approx 10 sec, speed 6
  • 10. Add extra virgin olive oil to a clean frying pan
  • 11. Heat in frying pan - high heat
  • 12. Add dried chilies to the frying pan
  • 13. Transfer chicken to frying pan
  • 14. Fry in frying pan until cooked through - 5 min, high heat
  • 15. Transfer sauce to frying pan
  • 16. Add scallion and peanuts to the frying pan
  • 17. Fry in frying pan - 3 min, high heat
  • 18. Serve
  • 19. Garnish with scallion

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop