Kung Pao Chicken | Recipe

Bring the bold, tingly heat of our Sichuan Chilli Crunch to your dinner table with this restaurant-style classic. It’s a savory, high-heat stir-fry that pairs perfectly with fluffy steamed rice.

Ingredients

500g boneless chicken, cut into big chunks
2 tbsp Sichuan Chilli Crunch
2 tbsp each of sesame oil and peanut oil
2 tbsp dark soy sauce
4 cloves of garlic and 1 piece of ginger (chopped)
Salt and black pepper to taste

Instructions

Start by marinating your chicken chunks in salt, pepper, and sesame oil.
Heat the peanut oil in a pan, sear the chicken on medium heat for 2 minutes, then remove it from the pan.
In the same pan, cook the chopped garlic and ginger for 30 seconds until fragrant.
Stir in the Sichuan Chilli Crunch and dark soy sauce, then toss the chicken back in to finish cooking on medium heat.
Adjust your seasoning to taste and finish the dish by garnishing with fresh spring onion greens and a sprinkle of sesame seeds.