Kung Pao Chicken

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recipe by Tenina Holder https://tenina.com/

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

Inspired by: https://tenina.com/recipes/kung-pao-chicken

recipe updated Sep 7, 2020

Ingredients

  • Chicken thigh icon
    Chicken thigh
    1 kg (about 5 ¼)
  • Ginger icon
    Ginger
    20 g (about 3 ⅝ tbsp)
  • Dried chilies icon
    Dried chilies
    6 (about 3 g)
  • Scallion icon
    Scallion
    2 (about 30 g)
  • Tamari icon
    Tamari
    20 g (about 1 ⅛ tbsp)
  • Chinese black vinegar icon
    Chinese black vinegar
    20 g (about 1 ¼ tbsp)
  • Cornstarch icon
    Cornstarch
    10 g (about 1 ¼ tbsp)
  • Pink peppercorns icon
    Pink peppercorns
    1 tbsp (about 6.45 g)
  • Cornstarch icon
    Cornstarch
    1 tsp (about 2.7 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Hoisin sauce icon
    Hoisin sauce
    1 tbsp (about 16.5 g)
  • Sesame oil icon
    Sesame oil
    20 g (about 1 ½ tbsp)
  • Coconut sugar icon
    Coconut sugar
    20 g (about 1 ⅝ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • 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. 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. Fit TM5 bowl to TM5
  8. Blitz - approx 10 sec, speed 8
  9. Then add garlic clove, ginger, chinese black vinegar, tamari, hoisin sauce, sesame oil and coconut sugar to the sauce
  10. Blend - approx 10 sec, speed 6
  11. Add extra virgin olive oil to a clean frying pan
  12. Heat in frying pan - high heat
  13. Add dried chilies to the frying pan
  14. Transfer chicken to frying pan
  15. Fry in frying pan until cooked through - 5 min, high heat
  16. Transfer sauce to frying pan
  17. Add scallion and peanuts to the frying pan
  18. Fry in frying pan - 3 min, high heat
  19. Serve
  20. Garnish with scallion
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