Tower's Grand Tour: Kung Pao Chicken

11 Feb 2025

15 MINS

INGREDIENTS
500g chicken breast or thighs, diced into bite-sized pieces
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp honey
1 tbsp cornstarch
1 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 red bell pepper, diced
1 medium onion, diced
30g roasted peanuts
2-3 dried red chillies (optional, for heat)
2 tbsp chopped spring onions, for garnish
Plain Rice - Boiled, Steamed White Rice Packet
Prawn Crackers
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp honey
120ml chicken stock

METHOD

1. In a bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp honey, and 1 tbsp cornstarch. Add the diced chicken and toss to coat. Let it marinate for at least 15 minutes.

2. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp honey, 1 tsp cornstarch, and 120ml chicken stock. Set aside.

3. Preheat your air fryer to 200°C.

4. Toss the marinated chicken pieces in 1 tbsp vegetable oil. Place the chicken in the air fryer basket in a single layer (you may need to do this in batches).

5. Air fry at 200°C for 10-12 minutes, shaking the basket halfway through, until the chicken is cooked through and crispy.

6. While the chicken cooks, heat a small amount of oil in a pan over medium heat. Add the garlic, ginger, and diced vegetables. Stir-fry for 4-5 minutes until tender.

7. Once the chicken is cooked, add it to the pan with the vegetables. Pour in the prepared sauce and stir well to combine.

8. Cook for another 2-3 minutes until the sauce has thickened and everything is well-coated.

9. Stir in the roasted peanuts and cook for an additional minute. Garnish with chopped spring onions.

10. Serve the Kung Pao Chicken over steamed rice.

TIP

Adjust dried chilies to taste. Remove the seeds for less heat or add more for a fiery kick.

Chicken Chinese Tower Grand Tour

Tower's Grand Tour: Kung Pao Chicken

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