Crispy Kung Po Style Chicken served with Asian Summer Salad
Recipe by Chef Kwanghi Chan.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
-
1
tbsp
Szechuan peppercorns
-
2 1/2
tbsp
potato starch
(mixed with a little water)
-
4
skinless chicken thighs
(diced)
-
drizzle of Donegal Rapeseed Oil
-
4
cloves of garlic
-
5cm piece of ginger
-
2
spring onions
-
6
dried red chillies
-
2
tbsp
low salt soy sauce
-
1/2
tbsp
rice wine vinegar
-
1
tbsp
runny honey
-
small handful of unsalted peanuts
-
1
punnet of salad cress
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.