Kung Pao chicken .. with a twist..

Today’s recipe is definitely not from European country as you can guess by the name, well I’ve traveled all the way to China and their cuisine today 🤪 ( still my dream to actually travel there one day)

It’s a very easy recipe and quick, so if you don’t have any time on your during the week, then Chinese meals are the way to go, sweet & spicy 🥵 all you need huh, ready in less than 30 minutes..

Ingredients for 2 servings :-

• Boneless chicken, preferably breast
• 3 cloves of garlic ( it usually say to mince it but I never do it takes all the flavour and taste away, so just crush it and chop few times)
• Small piece of ginger, I don’t mince it either just chop in few smaller pieces
• Green onion
• Soy sauce
• Cornstarch
• Dried chilli pepper
• Sesame oil
• Roasted peanuts
• Rice wine
• Chinese black vinegar
• Sichuan peppercorns
• Sugar

Method :-

Prepare marinate first :-

• In a medium bowl place -2 teaspoons soy sauce, 2 teaspoons Chinese rice wine, 2 teaspoons cornstarch, 1 teaspoon sichuan peppercorns – mix all until cornstarch dissolved, cut the chicken into little squares and place in the bowl, make sure all the chickens covered, leave for at least 20 minutes.

Sauce :-

• In a medium bowl mix – 1 tablespoon Chinese black vinegar, half chicken stock, 3 teaspoons sugar, 3 teaspoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sesame oil.

Method for the rest :-

• In mean time prepare the rest, cut the dried red chillies, cut out the seeds etc out of them. In a medium frying pan put some sesame oil, switch the heating on and place Sichuan peppercorns And chillis on, switch off the heat and toss them in the oil for a bit, make sure you don’t burn the chillies.
• Turn the heating back on, and add the chicken with the marinate, toss for few minutes.

• Add the sauce*( instructions above) to the chicken and the rest of the ingredients, fry for few more minutes.
• Add the peanuts and chopped scallions.

Serve with rice 🍚🥘