Kung Pao Chicken

  • 14 May - 20 May, 2022
  • Mag The Weekly
  • Cookery


· 2 tablespoons vegetable oil

· A handful cashews

· 500 g chicken fillets, cut into small pieces

· 1 stick celery, sliced

· 3-4 red chillies, sliced, plus extra to serve

· 1 green pepper, chopped into chunks

· 2 red pepper, chopped into chunks

· 3 cloves garlic, sliced

· A thumb sized piece ginger, finely chopped

· 1 teaspoon Szechuan peppercorns, crushed

· 4 spring onions, cut into pieces

· 2 teaspoons cornflour

· 1 tablespoon rice vinegar

· 1 tablespoon soy sauce

· 1 teaspoon caster sugar


Heat the oil in a wok over a medium heat and cook the cashews, stirring, for a few minutes until brown, then scoop out onto a plate. Season the chicken well, turn up the heat and cook for 10 minutes or until well browned. Scoop out onto a plate. Cook the celery, red chillies and green and red peppers for five minutes or until softening and browning at the edges. Add the garlic, ginger, peppercorns and spring onions, and cook for a minute. Mix together the cornflour, rice vinegar and soy sauce to form a paste, then gradually add 200 ml of water while stirring, followed by the sugar. Tip into the pan along with the chicken and cashews, and simmer for 10 minutes or until the sauce has thickened and everything is well coated. Serve with rice and extra chillies, if you like.