Kung Pao Chicken




700g Chicken Breast (3cm Cubes)
2TB Szechuan Peppercorns
4TB Cornflour
1TB Vegetable Oil
1 Red Capsicum (2cm Dice)
1/4 Cup Peanuts
1 Cup Spring Onions (Sliced)


1tsp Vegetable
5 Cloves Garlic (Finely Chopped)
1TB Ginger (Finely Chopped)
1TB Chinese Rice Wine
3TB Light Soy
1TB Dark Soy
1TB Hoi Sin
1TB Black Vinegar
3TB Water
10 Dried Chillis


Dry roast the peppercorns in a pan and grind in a mortar and pestle. Add to the cornflour and set aside.

To make the sauce, start by gently cooking the garlic and ginger in 1tsp of oil for 2 mins. Add all of the remaining ingredients, bring to the boil, and simmer for one minute and set aside.

Coat the chicken in the cornflour mix. In a hot pan with 1-2TB of oil - cook the chicken pieces until they are golden - then add the capsicum and peanuts and sautee for another 2-3 minutes.

At this stage add the sauce and stir for 1 minute until well combined. Add the spring onions at the very end and serve with steamed Jasmine rice.