Kung Pao Chicken

Cook Time 25 minutes plus marinading

Servings 4

Ingredients

2 spatchcock chickens, cut into pieces

8 red banana chillies, cut in chards 

3 tbsp peanut oil, or oil of your choice 

5 slices peeled fresh ginger, julienned 

2 cloves garlic, sliced 

1 shallot, sliced finely 

½ bunch Chinese celery 

¼ bunch coriander

3 tbsp roasted peanuts, crushed

Oil, for frying

Marinade

250ml mirin 

125ml light soy sauce 

125ml sake 

1-2 tsp ginger, minced

Sauce 

1½ tbsp light soy sauce 

1 tsp dark soy sauce 

1 tsp sugar 

¼ tsp black vinegar 

100ml chicken stock 

50g butter 

50ml Shaoxing cooking wine 

1 tbsp crushed black peppercorns 

1 tsp, chilli powder

Method

Combine all of the marinade ingredients in a large bowl. Place the chicken pieces into the marinade for a minimum of 4 hours or overnight.

In a large deep pan heat the cooking oil to 180°C. Deep fry chicken until black and crispy and cooked through. 

In a hot wok add a little peanut oil, garlic, ginger, chilli and shallots and saute. pepper, chilli powder, add Shaoxing wine, stock, dark and light soy, black vinegar, sugar, and butter. Taste for seasoning, then add fried cooked chicken to the sauce, stir and cook further until the sauce is reduced and thickens. Just before turning off the heat add the Chinese celery and coriander to the wok, toss and finish with peanuts.

Serve with steamed jasmine rice.