Cook Like a Chef: Kung Pao Chicken

RTÉ News​

6 hours ago

Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves 2
For the sauce:
100ml soy sauce
1 tbsp veg oil
2 tbsp honey
1 tbsp rice wine vinegar
1 tsp chilli flakes
5 tbsp water
3 tsp corn flour
For the rest of the dish:
4 diced chicken thighs
Sea salt
Black pepper
2 tbsp vegetable oil
1 small red pepper, chopped
3 Spring onions, chopped
1 clove garlic, peeled and crushed
4cm piece fresh ginger, peeled and grated
30g roasted peanuts
To garnish:
Sliced red chilli
3 spring onions, tops sliced
Method
To make the sauce, add the soy sauce, hoisin sauce, vegetable oil, honey,
vinegar, chilli flakes, water and 2 tsp of cornflour to a small bowl, combine well and set aside.
Place the diced chicken thighs in a bowl. Add 2 tsp of cornflour, a pinch of salt and black pepper and stir to coat the chicken pieces evenly.
Heat a non-stick frying pan and add 1 tbsp of vegetable oil. Add the chicken
and fry 4-5 minutes until browned evenly, then remove from the pan and
rest on a plate on a sheet of kitchen paper.
Into the same pan, add 1 tbsp of vegetable oil followed by the chopped red pepper and celery and fry for 2-3 minutes until starting to brown. Add the garlic and ginger and fry for another 2 minutes. Add the chicken back into the pan followed by the peanuts and the sauce and stir. Allow to cook on a low heat for 2 minutes until the sauce has thickened.
Serve with some steamed rice and garnish with some sliced red chilli, if desired, and sliced spring onions.