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Kung Pao Chicken

kang pau chicken
  • ServingsServings


  • 1 hot chilli pepper, finely chopped or two tsp hot chilli sauce
  • 2 tsp finely grated fresh ginger
  • 6 spring onions, chopped (keep 2 Tbsp aside for sprinkling at the end) little oil for frying
  • 1/2 tsp crushed garlic
  • 2 Tbsp soy sauce
  • 1 Tbsp red wine vinegar
  • 1 heaped Tbsp brown sugar
  • 1 level tsp peanut butter
  • 1 Tbsp cornstarch dissolved in 1 cup cold water
  • 2 egg whites
  • 4 Tbsp soy sauce
  • 2 Tbsp cornstarch
  • 2 lbs chicken schnitzels, cut into 1 inch strips 'shuwarma style'
  • oil for deep frying
  • 1 cup raw peanuts or cashew nuts


1. Fry the chilli, ginger and spring onions in a little oil in a frying pan until soft.
2. Remove from the heat and add the garlic, soy sauce, vinegar, sugar and peanut butter, stirring well after each addition.
3. Return to the heat and add the dissolved cornstarch, stirring as you do so, until the sauce starts to thicken. Once it starts to thicken, remove
from the heat and set aside.
4. Meanwhile, combine the egg whites, soy sauce and cornstarch in a shallow dish.
5. Lightly coat the chicken strips in the egg white mixture.
6. Heat the oil (enough to reach about 1 inch up the sides of the frying pan) and deep-fry a few strips at a time.
7. Drain on an absorbent paper towel and set aside.
8. When all the chicken is fried, place in a serving bowl.
9. Bring the sauce to the boil again, then remove from the heat, pour over the chicken and gently mix to ensure that all pieces are evenly
10. Sprinkle with the peanuts or cashew nuts and the remaining chopped spring onions and serve immediately on a bed of rice.

TIP: While frying the chicken, preheat the oven to 400 Deg. F. Place the nuts on a baking tray on the middle rack of the oven and roast until
lightly browned. Alternatively, dry-fry them in an ungreased frying pan or oven grill them. This gives the nuts an added crunch.