Crispy Kung Po Style Chicken served with Asian Summer Salad

Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Recipe by Chef Kwanghi Chan.

Ingredients

0/13 Ingredients
Adjust Servings

Instructions

0/6 Instructions
  • Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
  • Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
  • Add 2 tablespoons of corn flour and stir to combine. Chop the chicken into bite-sized chunks, and then toss in the corn flour mixture to coat. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
  • Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
  • Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute. Meanwhile, combine ½ tablespoon of corn flour and 2 tablespoons of water. Mix in the soy, vinegar and honey, and then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
  • Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Scatter the reserved coriander leaves over the chicken, and then serve.

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