Kung Pao Chicken Fakeaway
Kevin Dundon
Kevin Dundon
Recipe - Bagenalstown - Connolly's
Kung Pao Chicken Fakeaway
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Ingredients
400g SuperValu Fresh Irish Chicken Breast Fillets, diced
1 tbsp corn flour
1 tsp bread soda, optional
3 tbsp soy sauce
1 tbsp hoisin sauce
½ tbsp rice wine vinegar
1 tbsp honey
2-3 dried chilies
2 tbsp vegetable oil
1 tbsp Szechuan peppercorns
4 cloves garlic, finely chopped
5cm piece ginger, finely sliced
1 red pepper, sliced
1 green pepper, sliced
2 tbsp sesame oil
2 scallions, sliced
1 tbsp dry sherry or Shaoxing wine
50g unsalted peanuts, crushed
Directions
- In a bowl, combine 1 tbsp of corn flour, bread soda, soy sauce, and sherry wine.
- Then add the chicken pieces. Stir to coat and set aside to marinate for 8-15 minutes or longer if desired.
- In the meantime, in a second bowl, combine the water, soy sauce, hoisin sauce, rice vinegar, honey, and chili with an extra tbsp of corn flour. Whisk together well and set aside.
- Once ready to cook, preheat a large sauté pan or wok over high heat. Add the oil and add the chicken pieces.
- Sauté stir fry for 3-4 minutes, stirring to color the chicken pieces as much as possible.
- Remove from the heat and set aside in a bowl.
- Then, still over high heat, add extra oil if needed, add the red and green peppers and garlic, ginger, and Szechuan peppercorns. Sauté briskly for a minute or so.
- Pour in the prepared sauce in the bowl and bring it to the boil. Stirring to coat some of the vegetables.
- Add the chicken pieces and any cooking liquid to the bowl straight away.
- Shake and sauté the mixture for a further 2 minutes or so until the chicken pieces are fully cooked and well coated.
- Remove from the heat and sprinkle over the scallions, unsalted peanuts, and sesame oil.
- Serve immediately with your favorite rice or noodles.
For the Sauce:
- 70ml water
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- ½ tbsp rice wine vinegar
- 1 tbsp honey
- 2-3 dried chilies
For the Vegetables:
- 2 tbsp vegetable oil
- 1 tbsp Szechuan peppercorns
- 4 cloves garlic, finely chopped
- 5cm piece ginger, finely sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
To Serve:
- 50g unsalted peanuts, crushed
- 2 tbsp sesame oil
- 2 scallions, sliced
Sustainable Tip: No waste with this recipe, feel free to use the vegetables available in your fridge to bulk it up.
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Counter Fresh Irish Chicken Fillets (145 g)
€2.29€15.79/kg
SuperValu Cornflour (500 g)
€1.39€2.78/kg
Shamrock Bread Soda (500 g)
€2.30€4.60/kg
Kikkoman Soy Sauce (150 ml)
Best Value
€2.50€16.67/l
Lee Kum Kee Hoisin Sauce (210 g)
€2.55€12.14/kg
Not Available
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
SuperValu Mixed Chillies (50 g)
€0.89€17.80/kg
SuperValu Vegetable Oil (1 L)
€1.75€1.75/l
Cape Herb Giant Salt & Black Peppercorn Grinder (310 g)
€5.99€19.32/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Loose Ginger (1 kg)
€4.59/kg€4.59/kg
SuperValu Loose Red Pepper (1 Piece)
€0.99
SuperValu Loose Green Pepper (1 Piece)
€0.99
Not Available
SuperValu Scallion (1 Piece)
€0.89
Not Available
Not Available
Directions
- In a bowl, combine 1 tbsp of corn flour, bread soda, soy sauce, and sherry wine.
- Then add the chicken pieces. Stir to coat and set aside to marinate for 8-15 minutes or longer if desired.
- In the meantime, in a second bowl, combine the water, soy sauce, hoisin sauce, rice vinegar, honey, and chili with an extra tbsp of corn flour. Whisk together well and set aside.
- Once ready to cook, preheat a large sauté pan or wok over high heat. Add the oil and add the chicken pieces.
- Sauté stir fry for 3-4 minutes, stirring to color the chicken pieces as much as possible.
- Remove from the heat and set aside in a bowl.
- Then, still over high heat, add extra oil if needed, add the red and green peppers and garlic, ginger, and Szechuan peppercorns. Sauté briskly for a minute or so.
- Pour in the prepared sauce in the bowl and bring it to the boil. Stirring to coat some of the vegetables.
- Add the chicken pieces and any cooking liquid to the bowl straight away.
- Shake and sauté the mixture for a further 2 minutes or so until the chicken pieces are fully cooked and well coated.
- Remove from the heat and sprinkle over the scallions, unsalted peanuts, and sesame oil.
- Serve immediately with your favorite rice or noodles.
For the Sauce:
- 70ml water
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- ½ tbsp rice wine vinegar
- 1 tbsp honey
- 2-3 dried chilies
For the Vegetables:
- 2 tbsp vegetable oil
- 1 tbsp Szechuan peppercorns
- 4 cloves garlic, finely chopped
- 5cm piece ginger, finely sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
To Serve:
- 50g unsalted peanuts, crushed
- 2 tbsp sesame oil
- 2 scallions, sliced
Sustainable Tip: No waste with this recipe, feel free to use the vegetables available in your fridge to bulk it up.