Subscriber OnlyRecipes

Kung Pao chicken

Serves: 2
Course: Dinner
Cooking Time: 20 mins
Prep Time: 15 mins
  • 2tbs soy sauce
  • 1tbs hoisin sauce
  • 1tbs veg oil
  • 1tbs honey
  • 1tsp rice wine vinegar
  • ½tsp chilli flakes
  • 5tbs water
  • 2tsp cornflour
  • 2chicken breasts
  • 2tsp cornflour
  • Sea salt
  • Black pepper
  • 2tbs vegetable oil
  • 1 small red pepper, chopped
  • 2 sticks of celery, sliced
  • 1 clove garlic, peeled and crushed
  • 4cm piece fresh ginger, peeled and grated
  • 30g roasted peanuts
  • Sliced red chilli, to garnish
  • 2 spring onions, sliced, to garnish
  1. To make the sauce, add the soy sauce, hoisin sauce, vegetable oil, honey, vinegar, chilli flakes, water and two teaspoons of cornflour to a small bowl, combine well and set aside.
  2. Cut the chicken breasts into bite-size pieces and place in a bowl. Add two teaspoons of cornflour, a pinch of salt and black pepper and stir to coat the chicken pieces evenly.
  3. Heat a non-stick frying pan and add one tablespoon of vegetable oil. Add the chicken and fry until browned evenly, six to seven minutes, and then remove it from the pan and rest it on a sheet of kitchen paper on a plate.
  4. Into the same pan, add one tablespoon of vegetable oil followed by the chopped red pepper and celery and fry for two to three minutes, until it starts to brown. Add the garlic and ginger and fry for another two minutes. Add the chicken back into the pan, followed by the peanuts and the sauce and stir. Allow to cook on a low heat for two minutes, until the sauce has thickened.
  5. Serve with some steamed rice and garnish with some sliced red chilli, if desired, and sliced spring onions.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.