Recipe: Kung Pao Chicken

Indulge in our spicy crispy chicken—a mouthwatering dish featuring golden-brown, tender chicken pieces coated in a bold, fiery sauce. Each bowl is artfully garnished with vibrant red chili peppers, toasted sesame seeds, and freshly chopped green onions, creating a feast not just for the palate but for the eyes as well. Perfectly portioned to satisfy your hunger, this generously sized serving is ideal for pairing with fluffy steamed rice or your favorite side. Experience bold flavor and satisfying crunch in every bite.

Ingredients (Serves 4):

• 500g chicken breast, diced

• 3 tbsp soy sauce

• 1 tbsp rice wine or Shaoxing wine

• 1 tbsp cornstarch

• 2 tbsp vegetable oil

• 8–10 dried red chilies

• 2 cloves garlic, minced

• 1 tbsp ginger, minced

• 50g roasted peanuts

• 1/2 tsp Sichuan peppercorns (optional)

• 2 spring onions, chopped

Sauce:

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sugar

• 1 tsp sesame oil

Instructions:

• Marinate chicken with 1 tbsp soy sauce, rice wine, and cornstarch for 15 min.

• Heat oil, fry dried chilies and Sichuan peppercorns until fragrant.

• Add chicken, cook until golden.

• Stir in garlic, ginger, peanuts, and sauce.

• Toss with chopped spring onions and serve with steamed rice.

Tips & Plating:

• Garnish with extra spring onions for color.

• Adjust chilies for desired spice level.