Kung Pao Chicken is a firm favourite of Chinese cuisine the world over, but with so many variations – people are often unsure as to exactly what it’s made up of. To add some clarity, Jeremy’s recipe fronts tangy goodness and spice aplenty thanks to the addition of Szechuan peppercorns and bird’s eye chillies.

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Ingredients
400g Chicken Thighs
4-5 Cloves Garlic
2 tsp Sichuan Peppercorns
4 Birdseye Chilli
4 dried large red chillies
200g Onion
200g Red Pepper
Handful of cashew nuts

The Marinade
1 tsp sesame oil
2 tsp sugar
1 pinch Chinese 5 spice
1 tbsp light soy sauce
Dash of dark soy sauce
1/2 tablespoon corn flour

The Sauce
1 tbsp light soy
1 tbsp Hoisin sauce
1 tbsp rice wine vinegar
2 tsp sugar
50ml chicken stock
1 tsp tomato paste

To find the recipe for this dish, click the link below!
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- How to Make a Deliciously #chinese Spicy Kung Pao Chicken -

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