Kung pow chicken
Serves 4
Ingredients
3-4 large chicken breasts
60ml groundnut oil
Chilli flakes
2 cloves of garlic, peeled and sliced into discs
4 thin slices of fresh ginger
1 tablespoon of Shaohsing wine or medium dry sherry
3 spring onions, cut into small rounds
50g peanuts
Noodles
For the marinade
⅓ tsp salt
2 tsp soy sauce
2 tsp Shaohsing wine or medium dry sherry
1 tsp cornflour
1 tbsp egg white, lightly beaten
For the sauce
2 tbsp of soy sauce
2 tbsp of sriracha
4 tsp of rice or white wine vinegar
4 tsp of sugar
3 tsp of cornflour
6 tbsp of water
Method
Cut the chicken into small cubes and put in a bowl
Mix the marinade ingredients in another bowl and then add the chicken
Ensure all the chicken is coated and then leave the bowl in the fridge for 15-30 mins
While you wait, mic together all the sauce ingredients in another bowl
Add the noodles to boiling water and cook in a pan as per instructions on the pack
Heat a wok(a large saucepan can also be used) over a high heat until wisps of smoke can be seen. Add the oil and swirl it around. Then add and stir the chilli flakes before adding the garlic and the ginger. As you stir these you should be able to smell their aroma to know they’re ready.
Add the chicken. Toss it for 1 min, scraping the bottom to stop it sticking. Then splash in the wine or sherry around the side of the wok while continously stirring.
Add the spring onions and continue to stir for 30-45 seconds. The chicken should be cooked now.
Add the well stirred sauce to the wok and continue to stir while it thickens
Add the peanuts, stir a few times and then plate on top of the drained noodles