Recipes

Date posted: 05/06/2019

Farmstead kung pao chicken

  • Serves 6
  • Timing: 35 mins
Rating
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Ingredients

For the chicken:
Farmstead chicken breast fillet skinless 140-170g, cut into 1 inch cubes 800g
Chinese shaoxing wine or dry sherry 15ml
Amoy light soy sauce 15ml
Baking soda 10g
Everyday Favourites cornflour 10g
For the sauce:
Essential Cuisine chicken stock mix 125ml
Amoy light soy sauce 75ml
Chinese black vinegar (or good-quality balsamic vinegar) 30ml
Chinese shaoxing wine (or dry sherry) 30ml
Lee Kum Kee premium dark soy sauce 10ml
Lee Kum Kee hoisin sauce 10ml
Tate & Lyle granulated sugar 30g
Everyday Favourites cornflour 10g
Stir fry:
Mazola pure corn oil 60g
Garlic purée 28g
Knorr Professional ginger purée 15g
Red pepper (capsicum) seeded and diced 6g
Green pepper (capsicum) seeded and diced 6g
Everyday Favourites crushed chillies 5g
Sichuan peppercorns lightly toasted and ground 10g
Scallion stems cut into 1-inch pieces 30g
Everyday Favourites dry roasted peanuts 125g
Prep Premium toasted sesame oil (optional) 20ml

Method

 

  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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