Kung Pao Chicken
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!
- Chicken thigh
1 kg (about 5 ¼)cubed
- Ginger
20 g (about 3 ⅝ tablespoons)peeled
- Dried chilies
6 (about 3 g)sliced
- Scallion
3 (about 45 g)sliced
- Tamari
40 g (about 2 ¼ tablespoons)
- Chinese black vinegar
60 g (about 3 ⅝ tablespoons)
- Cornstarch
10 g (about 1 ¼ tablespoons)
- Pink peppercorns
1 tablespoon (about 6 g)
- Cornstarch
1 teaspoon (about 3 g)
- Garlic clove
2 (about 12 g)
- Hoisin sauce
1 tablespoon (about 16 g)
- Sesame oil
20 g (about 1 ½ tablespoons)
- Coconut sugar
20 g (about 1 ⅝ tablespoons)
- Extra virgin olive oil
as needed
- Peanuts
as needed
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
