Farmstead kung pao chicken

Method Print recipe

 

1. Combine all ingredients for the chicken in a shallow bowl; cover and marinate chicken cubes for 10 minutes.
2. Whisk all sauce ingredients together until sugar dissolves and set aside.
3. Heat a large skillet, pan or wok over high heat. Add the cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
4. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan, stir fry for 1 minute.
5. Give the prepared sauce a stir, pour it into the pan and bring to a boil while stirring.
6. Once it slightly thickens, add chicken cubes back into the pan/wok and mix all of the ingredients through the sauce until cubes are evenly coated and sauce has thickened, (about 2 minutes).
7. Stir in scallions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
8. Serve immediately with steamed/cooked rice or fried rice!

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