Kung Pao Chicken
Serves
6
Total Time
1hrs 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 thigh1 kgboneless, cubed
- Ginger20 gpeeled
- Dried chilies6sliced
- Scallion3sliced
- Tamari40 g
- Chinese black vinegar60 g
- Cornstarch10 g
- Sichuan peppercorns1 tablespoon
- Cornstarch1 teaspoon
- Garlic clove2
- Hoisin sauce1 tablespoon
- Toasted sesame oil20 g
- Coconut sugar20 g
- Extra virgin olive oilas needed
- White riceas neededcooked
- Peanutsas neededroasted, salted
Ingredients
- 1. Stir together tamari, chinese black vinegar and cornstarch
- 2. Add chicken, stirring until well coated
- 3. Marinate at room temperature if it's not too hot for about 10 minutes or longer if in the fridge
- 4. Add Sichuan peppercorns and cornstarch to the TM5 bowl
- 5. Blitz with MC in place - 10 sec, speed 8
- 6. Then add garlic clove, ginger, chinese black vinegar, tamari, hoisin sauce, toasted sesame oil and coconut sugar to the sauce
- 7. Blend - 10 sec, speed 6
- 8. Heat the EVOO in a wok over a high heat until just smoking
- 9. Add the dried chilies, they will be quite strong, so make sure you are ready for that!
- 10. Add the marinated chicken, stir frying until there is no pink, at least 3 minutes
- 11. Pour over the sauce and add a few of the spring onions, reserving some for garnish
- 12. Add the peanuts and cook for another 2-3 minutes
- 13. Serve immediately with or without steamed rice and plenty of sliced fresh spring onions
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
