A Recipe | Kung Pao Chicken: The Ultimate Healthy Fakeaway
Kung Pao Chicken is one of my favourite fakeaway dishes to make at the weekend. It's so delicious that I think everyone should have a chance to make it themselves at home, rather than hit up the local takeaways. Here's my take on a classic Kung Pao Chicken that everyone will enjoy.
Serves: 2
Prep Time: 10 minutes
Cook time: 20 minutes
Ingredients
*2 chicken breasts or thighs (whichever is your preferred cut)
*2 tbsp cornflour
*2 tbsp water
*4 tbsp cooking oil (I use rapeseed, but vegetable or sunflower oil can be used, too)
*50g unsalted cashew nuts
*4 spring onions
*1 red pepper (sweet)
*1 garlic clove
*2cm fresh ginger
*2 tbsp rice wine vinegar
*2 tbsp caster sugar
*1 tbsp soy sauce
Method
1. Add the prepared chicken, which should be cut into chunks, in with the cornflour until it's completely coated. Then add 1tbsp water and mix with your hands until the chicken chunks are evenly covered with the cornflour/water paste
2. Put a wok on the heat and heat to a high temperature before adding in the cooking oil. Take your cashew nuts and fry these off first, until they gain some golden colour, and then remove from the pan using a slotted spoon.
3. Add the chicken to the same pan and then fry for one minute until the chicken is golden brown and cooked right through. Then add the spring onions, red pepper, garlic and ginger and then toss them in the pan, with the chicken, for another minute. Give the onions time to soften up and wilt slightly
4. Throw in the vinegar, sugar, soy sauce and water to the pan and stir until the sauce becomes thick, glossy and somewhat sticky. You can either use the cashew nuts that you browned off early as a garnish over the top or stir them through the sauce to add a bit of crunch throughout the dish
5. Serve the chicken in a bowl with a side of plain steamed rice. You can top it with coriander garnish, but that step is optional. The only thing left to do now is enjoy!
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I hope you enjoyed this blog post? Do you have a way to make Kung Pao Chicken at home that's different from my recipe? Let me know in the comments and I'll see you all again soon with some brand new content!
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