SUNBIRD KUNG PAO CHICKEN RECIPES

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Steps:

• Heat the oil in a large wok over a medium heat and cook the cashews, stirring, for a few minutes until brown, then use a slotted spoon to scoop out onto a plate.
• Season the chicken well, turn up the heat and cook for 5-10 minutes or until well browned. Scoop out onto a plate. Cook the celery, red chillies and green and red peppers for 5 minutes or until softening and browning at the edges. Add the garlic, ginger, peppercorns and spring onions, and cook for 1 minute.
• Mix together the cornflour, shaoxing rice wine and soy sauce to form a paste, then gradually add 200ml of water while stirring, followed by the sugar. Tip into the pan along with the chicken and cashews, and simmer for 10 minutes or until the sauce has thickened and everything is well coated. Serve with rice and extra chilli, if you like.