Kung Pao Chicken

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    27mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    583

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 updated Jun 25, 2019

Ingredients

  • Tamari icon
    Tamari
    40g
  • Chinese black vinegar icon
    Chinese black vinegar
    60g
  • Cornstarch icon
    Cornstarch
    10g
  • Chicken thigh icon
    Chicken thigh
    1000g
  • Pink peppercorns icon
    Pink peppercorns
    6g
  • Cornstarch icon
    Cornstarch
    3g
  • Garlic clove icon
    Garlic clove
    12g
  • Ginger icon
    Ginger
    20g
  • Hoisin sauce icon
    Hoisin sauce
    16g
  • Sesame oil icon
    Sesame oil
    22ml
  • Coconut sugar icon
    Coconut sugar
    20g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • Dried chilies icon
    Dried chilies
    3g
  • Scallion icon
    Scallion
    45g
  • Peanuts icon
    Peanuts
    as needed

Tools

  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Frying pan
  • kCook icon Large mixing bowl

Step preview

  1. Prep and set aside chicken thighs: cubed
  2. Prep and set aside ginger: peeled
  3. Prep and set aside dried chilies: sliced
  4. Prep and set aside scallion: sliced
  5. Prep and set aside scallion: sliced
  6. Get a clean large mixing bowl
  7. Add tamari
  8. Add chinese black vinegar
  9. Add cornstarch
  10. Stir with tablespoon
  11. Add prepared chicken thighs
  12. Stir with tablespoon until well combined
  13. Marinate in fridge - approx 1 hr
  14. Fit the TM5 bowl to TM5
  15. Add pink peppercorns
  16. Add cornstarch
  17. Blitz - approx 10 sec, speed 8
  18. Add garlic clove
  19. Add prepared ginger
  20. Add chinese black vinegar
  21. Add tamari
  22. Add hoisin sauce
  23. Add sesame oil
  24. Add coconut sugar
  25. Blend - approx 10 sec, speed 6
  26. Get a clean frying pan
  27. Add extra virgin olive oil
  28. Heat in frying pan - high heat
  29. Add prepared dried chilies
  30. Transfer chicken to frying pan
  31. Fry in frying pan until cooked through - 5 min, high heat
  32. Transfer sauce to frying pan
  33. Add prepared scallion
  34. Add peanuts
  35. Fry in frying pan - 3 min, high heat
  36. Serve
  37. Garnish with prepared scallion
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