August 15, 2014 | 0 Comments
As previously promised in the 155 Bishopsgate Bowl Food post, here is the recipe for Kung Pao chicken, this is a real easy dish which tastes amazing, Enjoy
3 Chicken Breasts
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 heaped tablespoons cornflour
2 tablespoons water
2 red chilli’s sliced
2 tblsp Shredded Mint
1 tblsp rice vinegar
2 teaspoons brown sugar
4 Lisbon (spring) onions sliced at an angle
1 tablespoon crushed garlic
4 tblsp chopped peanuts
Pre heat oven to 220oc
1) Make the marinade, Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornflour/water mixture and mix together. Place chicken breasts in a dish, cover with marinade and place in refrigerator for about 2 hours, overnight is best if you have time!
2) Making the sauce, In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornflour/water mixture, chopped chilli, vinegar and sugar. Mix together and add Lisbon onion, garlic and peanuts. In a medium-sized pan, heat sauce slowly until aromatic.
3) Take a small frying pan and heat, add a small amount of rapeseed oil, seal the chicken on both sides and finish in the oven for 10-15 minutes. Cooking time depends on the size of the breast, 10-15 minutes but check with a probe or by slicing.
I served this on a bed of Thai basil and coconut rice with mango and lime leaf salsa, done!