Homemade Kung Pao Chicken: A Takeout Favourite Made Better
Kung Pao Chicken with peppers, onions and spring onions, served with rice.
Ingredients
Kung Pao Sauce
- 100ml Vegetable stock
- 1 tbsp Balsamic vinegar
- 1 tbsp Tomato Ketchup
- 1 tbsp Light soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Chilli sauce
- 1 tsbp Cornflour
Ingredients
- 2 Chicken breasts (cut into strips)
- 1 tbsp Cornflour
- 1 tbsp Olive oil
- 1 tbsp Black pepper
- 2 Red chillies (sliced)
- 1 tbsp Mirin
- 1 Red pepper (cut into chunks)
- 1 Red onion (cut into chunks)
- 2 Spring onions (chopped)
Instructions
- Add the chicken to a large bowl and season with salt and pepper to taste. Add the cornflour and mix until well coated. Then, add the kung pao sauce ingredients into another bowl and mix well.
- Heat a wok or large saucepan to high and add the olive oil. Add the chicken, black pepper and chillies and cook for 2 minutes. Then, add the mirin and cook for a further 2 minutes. Then, add the kung pao sauce.
- Bring to a boil, then add the peppers and onions and cook for another 2 minutes. Then, add the spring onions and cook for another 2 minutes until the sauce has thickened. Serve with rice and enjoy.