I love a good plate of Chinese food, but I never seem to be able to get my hands on some.
Actually I can’t even remember the last time I ate Chinese food.
I was reading a copy of Good Housekeeping the recipe edition and I came across a recipe for Kung Pao chicken and the picture that accompanied the recipe was so tantalising, I went straight to the store on the way home to pick up all the ingredients.
This recipe finally allowed me to use my wok. Lately it is standing as an ornament ontop of the cupboard just collecting dust.
The original recipe asked for dry sherry, but I just left it out. I can’t have a hangover first thing in the morning.
Also the nice thing about this recipe, the marinating time is just an hour… compared to normal recipes where it takes almost 2 days to make… marinade overnight, when I first read that recipe, I already know that I will forget about the marinating chicken and then have the toss it out when I finally remember that I was supposed to make Chinese food.
- ¼ x cup soya sauce.
- 800g x chicken fillet, cubed.
- 1 x tbsp. corn flour.
- 1 x tbsp. cooking oil.
- 1 x bunch spring onions, finely sliced.
- 3 x cloves of garlic chopped.
- 2 x tbsp. finely chopped ginger.
- ½ x cup salted Simba Peanuts.
- 3 x dry chillies
- 3 x tbsp. brown balsamic vinegar.
- 3 x tsp cayenne pepper.
- 2 x habanero chillies, chopped.
- Chopped fresh coriander to garnish.
- Some spring onions, sliced at an angle for garnishing.
- Sesame seeds to garnish.
- In a bowl, whisk together the soya sauce and corn flour, until smooth.
- Add the chopped chicken, toss so that everything is coated.
- Wrap the bowl in cling film and pop into the fridge to marinade for an hour.
- Heat the oil in a wok.
- Add the spring onions, habanero chillies, dry chillies, garlic and ginger and allow to cook till the onions start to soften.
- Add the chicken pieces as well as the sauce of the marinade.
- Cook until the chicken is cooked through, stirring every couple of minutes.
- Add the peanuts, balsamic vinegar and cayenne pepper and allow to cook for another 5 minutes.
- Garnish with the sesame seeds, coriander and chopped spring onions.