"Angry" Chinese Chicken
I have a couple of food allergies which mean that I can't really have the traditional Chinese takeaway but that doesn't stop me loving the food and craving the flavours! So when the craving hits, I have to get creative and this recipe is probably one of my best attempts yet...
This dish is based on a Kung Pao chicken but made simpler and a lot better for you! Coming in at just 380kcals per portion, this is barely a treat but the taste will totally blow you away - I promise! Sticky, sweet, sour and spicy, the sauce is a revelation and the chicken itself is juicy, succulent and totally moreish. I like to keep this really light and simply serve mine with pickled cucumber but you can up the anti with rice/noodles and even some spring rolls and prawn crackers.
"Angry" Chinese Chicken
Serves 4
4 chicken breasts, diced
1 tbsp soy sauce
2 tbsp cornflour
1 egg, beaten
2 tbsp sunflower or vegetable oil
2 small red chillies, thinly sliced
2 peppers (1 red, 1 green ideally), sliced
For the sauce:
300ml chicken stock
2 tbsp soy sauce
4 tbsp vinegar (not balsamic or malt)
2 tbsp tomato purée
1 tbsp sugar
2 tsp cornflour
Toss the chicken pieces in a bowl with the soy sauce. Leave to sit for 5 minutes if you have time - you could use this time to prep all of the other ingredients! In a separate bowl, whisk the cornflour and the egg together to form a batter.
Heat the oil in a wok. Add the soy-marinated chicken to the batter and then fry in batches for 3-4 minutes until golden and crisp. Remove to a plate lined with kitchen paper and set aside.
Add the peppers and chillies to the pan and fry for 5 minutes until the peppers are just starting to blister. Then add all of the sauce ingredients except the corn flour. Bubble over a high heat for 5 minutes then blend 3 tbsp of the sauce with the cornflour in a cup until smooth. Add back to the pan and bubble until the sauce is thick.
Return the chicken to the pan and simmer for 2-3 minutes until it is sticky and coated and then serve! I served mine with pickled cucumber but you could have rice or noodles with it to bulk it out.
This dish is based on a Kung Pao chicken but made simpler and a lot better for you! Coming in at just 380kcals per portion, this is barely a treat but the taste will totally blow you away - I promise! Sticky, sweet, sour and spicy, the sauce is a revelation and the chicken itself is juicy, succulent and totally moreish. I like to keep this really light and simply serve mine with pickled cucumber but you can up the anti with rice/noodles and even some spring rolls and prawn crackers.
"Angry" Chinese Chicken
Serves 44 chicken breasts, diced
1 tbsp soy sauce
2 tbsp cornflour
1 egg, beaten
2 tbsp sunflower or vegetable oil
2 small red chillies, thinly sliced
2 peppers (1 red, 1 green ideally), sliced
For the sauce:
300ml chicken stock
2 tbsp soy sauce
4 tbsp vinegar (not balsamic or malt)
2 tbsp tomato purée
1 tbsp sugar
2 tsp cornflour
Toss the chicken pieces in a bowl with the soy sauce. Leave to sit for 5 minutes if you have time - you could use this time to prep all of the other ingredients! In a separate bowl, whisk the cornflour and the egg together to form a batter.
Heat the oil in a wok. Add the soy-marinated chicken to the batter and then fry in batches for 3-4 minutes until golden and crisp. Remove to a plate lined with kitchen paper and set aside.
Add the peppers and chillies to the pan and fry for 5 minutes until the peppers are just starting to blister. Then add all of the sauce ingredients except the corn flour. Bubble over a high heat for 5 minutes then blend 3 tbsp of the sauce with the cornflour in a cup until smooth. Add back to the pan and bubble until the sauce is thick.
Return the chicken to the pan and simmer for 2-3 minutes until it is sticky and coated and then serve! I served mine with pickled cucumber but you could have rice or noodles with it to bulk it out.
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