Kung Pao Chicken.

Kung Pao Chicken.

Make this popular Chinese takeaway dish at home. It's spicy, sweet and sour and is probably a lot healthier than the takeaway version. A perfect dish to celebrate spring, to boost your energy and to give you courage to face the 2 week school holiday 🙈.

      The marinade.

In a large bowl, put in

-1tbsp cornflour,

-2tbsp soy sauce,

-2tbsp Shaoxing rice wine (use sherry if you don't have any),

-1tbsp honey,

-1tbsp balsamic vinegar,

-1tsp sesame oil.

-600g free range chicken breast, sliced.

Mix well to combine. Refrigerate for 30 minutes or so.

     The Vegetables.

-3cm ginger, slice into matchsticks,

-2 cloves garlic,

-1 onion, cut into chunks,

-1/2 carrots, cut into chunks,

-1/2 pepper sliced.

-3 sliced chillies,

-3 sliced spring onions,

-2tbsp peanuts,

-5 dried chillies.

      Sauce.

In a bowl, add

-1tsp cornflour,

-2tbsp oyster sauce,

-1tbsp soy sauce,

-1tsp sesame oil,

-2tsp caster sugar,

-2tbsp balsamic vinegar,

-pinch of salt/plenty of black pepper.

Mix well and leave aside.

In a large wok, on medium heat, dry fry

-peanuts, 

-dry chillies, until the nuts are golden brown.

Spoon into a bowl. Leave aside.

Turn the heat up high,

Add

-chicken.

Cook stirring until almost cooked through.

Spoon into a dish and leave aside

Add

-oil, with

-garlic, 

-onions,

-ginger.

Stir fry until the vegetables have softened, add

-carrots,

-pepper,

-chillies.

Cook, stirring until the vegetables have softened, add

-chicken,

-sauce.

Stir fry on high heat until the chicken is cooked through, add

-spring onions,

-dried chillies,

-peanuts.

Stir to combine,

Taste and adjust the seasoning. It should be spicy, sweet and sour.

Note: this dish is probably the most delicious dish I've ever cooked.