Restaurant-style Kung Pao chicken made simple with Small Batch's Vintage Kung Pao Sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless chicken, cubed | 400 g |
| Cornflour | 1 tbsp |
| Oil | 2 tbsp |
| Roasted peanuts | 0.5 cup |
| Bell peppers, diced | 0.5 cup |
| Small Batch Vintage Kung Pao Sauce | 5 tbsp |
| Dried red chillies | 3 |
| Spring onions, sliced | 2 |
Method
- Coat the chicken: Toss chicken with cornflour to lightly coat.
- Sear the chicken: Heat oil in a wok over high heat; sear for 4–5 minutes until golden and cooked through. Remove.
- Toast the chillies and peppers: In the same wok, add dried chillies and bell peppers; stir-fry for 1–2 minutes.
- Combine with sauce: Return chicken, add Kung Pao Sauce and peanuts, and toss for 2 minutes until glossy.
- Serve: Garnish with spring onions and serve immediately over steamed rice.
Tip: Add an extra spoon of Kung Pao Sauce at the table for those who want more heat.
