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Kung Po Fake Away!

2016-10-21 19:19:35|Food

  With it being Friday, it seemed the ideal time for another 'Ching’s FakeAway.'  Thanks for this week’s suggestions for your favourite Chinese dishes to try at home.  I’ve chosen one of my favourites, Kung Po Chicken.  This is a classic dish from Sichuan.  I love this spicy-sweet dish, but can’t stand versions made with oyster sauce or cabbage.  In my view, it should be numbingly spicy, sweet and tangy.  This is my home-style western version - I hope you enjoy.     The recipe is from Ching’s Fast Food or please see below.    Have a great weekend!   Love, Ching x   Kung Po Chicken   Prep time: 10 minutes Cook: 10 minutes Serves: 2-4 to share   Ingredients   2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices Salt and ground white pepper 1 tablespoon potato flour or cornstarch 1 tablespoon groundnut oil 2 tablespoons Sichuan peppercorns 4 dried red chillies 1 tablespoon Shaohsing rice wine or dry sherry 1 red bell pepper, seeded and cut into chunks 2 spring onions chopped into 1-inch lengths Handful of dry-roasted cashews     Sauce: 100ml cold vegetable stock 1 tablespoon light soy sauce 1 tablespoon tomato ketchup 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 1 tablespoon hoisin sauce 1 teaspoon chili sauce 1 tablespoon cornflour   1. Place the chicken in a bowl and season with salt and pepper. Add the potato flour or cornflour and mix well to coat the chicken pieces.  Add all the ingredients for the sauce to another bowl and stir to combine.   2. Heat a wok over high heat until it starts to smoke and then add the groundnut oil. Add the Sichuan peppercorns and dried chillies and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for an additional 2 minutes, then pour in the sauce.   3. Bring to the boil, add the red pepper and cook in the sauce with the chicken got another 2 minutes or until the the meat is cooked through and the sauce has thickened and become slightly sticky in consistency. Add the spring onions and cook for 1 minute. Toss in the cashews, then transfer to a serving plate and serve immediately.  


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