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KUNG PAO CHICKEN


An extremely addictive spicy, savory, sweet stir fried chicken usually paired together with some green bell peppers and crunchy peanuts. Perfectly paired with a bowl of rice or even some noodles. Reigning from the Sichuan province in China you know this dish is going to leave your tongue burning numb and you running for a glass of water.

Often one of the star dishes in Chinese take out restaurants beside the famous sweet and sour chicken. This spicy alternative is definitely not one to be missed, simple, quick and delicious. A simple stir fry prefect for lunch or dinner. Make it for yourself or a group of friends, it will please anyone and everyone.

Ingredients

  1. 500g of Chicken Thighs

  2. 3tb of Light Soy Sauce

  3. 2tb of Dark Soy Sauce

  4. Dried Chili

  5. 1 Medium Onion

  6. 1 Green Bell pepper

  7. 2tb of Oyster Sauce

  8. 2tb of Siracha

  9. 1/2tb of Sugar

  10. Peanuts

STEPS

  1. Add a handful of dried chili into a bowl. Depending on how spicy you like it you can add more or less. Pour some hot water over it to help it rehydrate before cooking.

  2. Wash and chop your green pepper into bite size pieces.

  3. Peel and quarter your onion.

  4. Chop up your chicken into little bite size pieces and set aside. It is time to set the WOK aflame.

  5. Heat up your wok to high heat and add in a little bit of oil.

  6. Once the wok is hot begin to fry your onions till they get some nice colour.

  7. Drain your dried chili and add it into the wok. Stand back as it may splatter and you are guaranteed to cry once the chili starts to release its spicy aroma.

  8. Add in your bell peppers and chicken and give it a good mixing.

  9. Add in 3tb of light soy sauce, 2tb of dark soy sauce, 2tb of oyster sauce, 2tb of oyster sauce, 1/2tb of sugar and 2tb of siracha. You are welcome to add more siracha depending on how spicy you like things.

  10. Give it a good mixing and let it simmer away on medium high heat till the sauce thickens and the chicken is cooked. Add more sugar if its too spicy.

  11. Serve up over a bowl of rice topped with some crunchy peanuts.

Extra: You can swap this out for beef or even pork. The sauce goes so well with almost everything.



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