Cooking at Home
Ingredients
- 1kg diced chicken thigh fillet
- 1 litre vegetable oil
- 5ml sesame oil
- 10g cornflour
- 10ml Shoaxing wine
- Pinch of sugar
- 1 red capsicum
- 1 yellow capsicum
- 1 red onion
- 20g dry chilli
- 1tsp crushed ginger
- 1tsp crushed garlic
- 100ml Kikkoman Naturally Brewed Soy Sauce
- 1 0g Szechuan peppercorn
- 100g toasted cashew nuts
- 1 bunch shallots
Kikkoman sauce used in this recipe
Naturally Brewed Soy Sauce
TOTAL TIME
45 mins Serves
4 - 6 Cook time
10 mins Prep time
35 mins
45 mins Serves
4 - 6 Cook time
10 mins Prep time
35 mins
Chicken Kung Pao with Cashew & Steamed Jasmine Rice
This simple traditional Chinese stir fry dish gives maximum flavour with minimum fuss. It’s the perfect combination of salty, sweet and spicy flavours – you’ll love it!
Method
- Create the marinade by mixing the soy sauce, shoaxing wine, sugar and cornflour. Cut the chicken thigh into cubes and leave to marinade for 20-30 mins.
- Dice the onion and the capsicum into 2cm pieces.
- Heat the vegetable oil to 180°C in a deep pan.
- Carefully place the chicken thigh in heated vegetable oil and cook until golden brown. Then drain the chicken from the oil and set aside.
- Using the same oil, deep fry the onions and capsicum for about 30 seconds, then strain and set aside.
- Discard the oil from the wok and reheat with a dash of sesame oil and add the garlic, ginger, Szechuan peppercorns and chilli. Cook for 1 minute to release flavour, constantly tossing the ingredients.
- Add the fried chicken thigh, onion and capsicum and mix together.
- Serve up with a garnish of freshly sliced shallots and coriander leaves.