Kung Pao Chicken

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 27mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    453

This isn't really something you can cook in the Thermomix, as you do need the high heat. But I love using my Thermo for prepping the sauce ingredients as well, it is just EASY!

Inspired by: https://tenina.com/recipes/kung-pao-chicken

recipe updated Jan 12, 2022

Ingredients

  • Chicken thigh icon
    Chicken thigh
    1 kg
  • Ginger icon
    Ginger
    20 g
  • Dried chilies icon
    Dried chilies
    6
  • Scallion icon
    Scallion
    3
  • Tamari icon
    Tamari
    40 g
  • Chinese black vinegar icon
    Chinese black vinegar
    60 g
  • Cornstarch icon
    Cornstarch
    10 g
  • Sichuan peppercorns icon
    Sichuan peppercorns
    1 tablespoon
  • Cornstarch icon
    Cornstarch
    1 teaspoon
  • Garlic clove icon
    Garlic clove
    2
  • Hoisin sauce icon
    Hoisin sauce
    1 tablespoon
  • Toasted sesame oil icon
    Toasted sesame oil
    20 g
  • Coconut sugar icon
    Coconut sugar
    20 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • White rice icon
    White rice
    as needed
  • Peanuts icon
    Peanuts
    as needed

Tools

  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Frying pan
  • kCook icon Large mixing bowl

Step preview

  1. Stir together tamari, chinese black vinegar and cornstarch
  2. Add chicken, stirring until well coated
  3. Marinate at room temperature if it's not too hot for about 10 minutes or longer if in the fridge
  4. Add Sichuan peppercorns and cornstarch to the TM5 bowl
  5. Blitz with MC in place - 10 sec, speed 8
  6. Then add garlic clove, ginger, chinese black vinegar, tamari, hoisin sauce, toasted sesame oil and coconut sugar to the sauce
  7. Blend - 10 sec, speed 6
  8. Heat the EVOO in a wok over a high heat until just smoking
  9. Add the dried chilies, they will be quite strong, so make sure you are ready for that!
  10. Add the marinated chicken, stir frying until there is no pink, at least 3 minutes
  11. Pour over the sauce and add a few of the spring onions, reserving some for garnish
  12. Add the peanuts and cook for another 2-3 minutes
  13. Serve immediately with or without steamed rice and plenty of sliced fresh spring onions
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