Ready in 15 minutes, this recipe is inspired by gong bao chicken and it utterly delicious!
Serves 4 people.
Ingredients
oil of choice
light soy sauce
1 tbsp cooking wine
3 tbsp cornflour
1 tsp salt
2 tsp chilli oil
900g boneless skinless chicken breasts
2 tbsp golden caster sugar
3 tbsp chinkiang vinegar
1 tbsp sesame oil
6 garlic cloves, finely chopped
2″ fresh ginger, finely chopped
1 bunch spring onions, roughly chopped
150g red peanuts
1 tsp sichuan pepper
Method
– In a small bowl, add 2 tbsp light soy sauce, cooking wine, 2 tbsp cornflour, salt, and 1 tsp chilli oil. Mix well.
– Chop the chicken breasts into even bitesize pieces. Transfer to a large bowl and pour over the marinade. Make sure the chicken is thoroughly coated.
– In a small bowl, add the sugar, 1 tbsp cornflour, 3 tbsp light soy sauce, chinkiang vinegar, 1 tsp chilli oil, and sesame oil. Mix well until the sugar has dissolved. This is your sauce.
– Add 2-3 tbsp of oil to a large hot pan. Add the peanuts and fry until golden and then transfer to a bowl with a slotted spoon to leave the oil in the pan.
– Add the ginger and garlic to the pan, and cook for 1 minute.
– Add the chicken and stir through. Add the spring onions and sichuan pepper, stir through, and cook for 8-10 minutes until the chicken is cooked.
– Add the sauce, stir through, cook for 2 minutes, then add the peanuts.
Time to plate it up! I like to serve mine with egg fried rice or noodles.