Kung Pao chicken
TM6

Kung Pao chicken

4.3 (45 ratings)

Ingredients

  • 500 g chicken thigh fillets, cut into quarters (4-5 cm pieces)
  • 15 g light soy sauce
  • 10 g dark soy sauce
  • 10 g Chinese cooking wine (Shaoxing wine - see Tips)
  • 30 g water
  • 5 g Chinese black vinegar (see Tips)
  • 5 g white sugar
  • ⅛ tsp Sichuan pepper
  • 1 garlic clove
  • 20 g fresh ginger, peeled
  • 20 g oil
  • 3 - 5 dried chillies, deseeded
  • 2 spring onions/shallots, trimmed and cut into pieces (4 cm)
  • 30 g unsalted peanuts, roasted

Nutrition
per 2 portions
Calories
4243.9 kJ / 1010.5 kcal
Protein
102.5 g
Carbohydrates
13.2 g
Fat
60.5 g
Saturated Fat
12.4 g
Fibre
5.9 g
Sodium
1804 mg

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