Chicken Kung Poa


IMG_2342I think I’ve mentioned before that we a blessed with a superb local Cantonese restaurant in Haxby.  Many times I’ve tried to cook Chinese food but although it’s usually good, it regularly fail to meet the standards I’ve come to expect from Paddyfields.  Their Kung Poa Chicken is one of my favourites, and yet again this is no replacement, but I do think it’s very good, in fact good enough to publish!

As with many Chinese recipes, it’s the simplicity of the ingredients that makes it work. It would be easy to overload with lots of extras but try & keep it simple.  Don’t be afraid of the number of chillies used – they’re whole so it won;t be quite as hot as you may think, but remember this is supposed to be a hot dish

Now, if only I had a great recipe for Chicken Satay…

Serves 3-4

Ingredients

  • A handful of Cashew Nuts
  • 2 large Chicken Breasts, diced
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Dry Sherry (or Rice Wine)
  • 1/2 tbsp Cornflour
  • 1 tbsp Balsamic Vinegar
  • 2 tsp Sugar
  • 1 tsp Sichuan Pepper corns, ground
  • 1 tsp cornflour
  • 1 tsp Sesame oil
  • 1 tsp Hoisin Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tbsp Vegetable Oil
  • 5 Dried Chillies, whole
  • 2 cloves Garlic, chopped
  • 1 tbsp grated Ginger
  • 1 Red Cayenne-type chilli Pepper, sliced into thin rings
  • 5-6 Spring Onions, chopped

Method

  • In a warm oven, carefully toast the cashew nuts until light brown. Take care not to burn!
  • Make a marinade for the chicken by mixing the light soy, sherry and cornflour in a bowl then mix the chicken through until well coated. Set aside for 20 minutes
  • Meanwhile make the sauce by mixing the balsamic vinegar, sugar, sichuan pepper, cornflour, sesame oil, hoisin sauce and dark soy
  • Heat the oil in a large frying pan or wok until smoking hot
  • Add the whole chillies and stir for 30 seconds – they should start to turn dark brown and infuse into the oil
  • Add the garlic and ginger, stir for a couple of seconds then add the marinaded chicken
  • Keep stirring to prevent sticking and cook for about 5 minutes
  • Add the fresh chilli and spring onions and stir fry for a minute
  • Add the sauce and toasted cashews and mix well.  Bring to the boil, stirring all of the time and cook for another couple of minutes
  • Serve immediately with rice, taking care to remove the dried chillies first!

 

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2 Comments Add yours

  1. Ema Jones says:

    The chicken is irresistible!
    Got one more exotic recipe, I’m trying the same with turkey, hope that’s fine…

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