My Kung Pao Chicken is the perfect combination of sweet, spicy and salty. So much better, easier and healthier than take out!
Mix together all the sauce ingredients except the water. Pour 2 teaspoons of the marinade onto the chicken. Mix the chicken and set aside for 10-30 mins. Add the water to the marinade.
Heat up the wok over a high heat. Add in the garlic, ginger, red chillies and chilly flakes. Saute until it depends in colour.
Add in the chicken & white part of the spring onion and cook halfway through. Now add in the sauce. Simmer the sauce and let it thicken until it is syrupy. Just before removing from heat, add in the green spring onion and peanuts. Remove from heat and serve piping hot.
Ingredients
Directions
Mix together all the sauce ingredients except the water. Pour 2 teaspoons of the marinade onto the chicken. Mix the chicken and set aside for 10-30 mins. Add the water to the marinade.
Heat up the wok over a high heat. Add in the garlic, ginger, red chillies and chilly flakes. Saute until it depends in colour.
Add in the chicken & white part of the spring onion and cook halfway through. Now add in the sauce. Simmer the sauce and let it thicken until it is syrupy. Just before removing from heat, add in the green spring onion and peanuts. Remove from heat and serve piping hot.