I remember trying this recipe in 2014 and immediately fell in love. I love the sweet and spicy combination of the sauce with the roasted crunch the walnuts brings to the dish – Inspired and adapted from Half Baked Harvest’s Kung Pao Chicken recipe.
Kung Pao Chicken with Red Pepper and Walnut
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Serves: 8 -10
- 2 tablespoon corn starch
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoon Mirin
- 1.5kg chicken thigh cut into cubes
- 2 tablespoons sesame oil
- 2 red bell peppers cut into squares
- 6 large scallions, chopped (green and white separated)
- ¼ cup low sodium chicken broth
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- ¾ cup soy sauce
- ¾ cup dry cooking sherry
- ½ cup hoisin sauce
- 1 tablespoon corn starch
- 3 teaspoon Sriracha
- 2 tablespoons sugar
- 1/4 cup roasted walnuts, roughly chopped
- Green Scallion and Chives to garnish
How To Prepare: Instructions
- Combine marinade ingredients and mix with the chicken. Allow marinating overnight.
- Combine the chicken broth, garlic, ginger, soy sauce, sherry, hoisin sauce, cornstarch, Sriracha and sugar together and set aside.
- Heat the oil over a medium to high heat and add the white part of the scallion and red pepper until soft. Remove from wok and set aside.
- Return wok to a high heat, once smoking, add the chicken and stir-fry for 3-5 minutes. Reduce heat to medium, add the sauce, bring to a boil and simmer for about 15 minutes. The sauce will begin to thicken slowly. Add the onion and roasted rest pepper and cook for a further 2 minutes. Garnish with roasted walnuts, green scallion & chives. Serve over some freshly steamed or egg fried rice.