![]() This stir-fry comes together in less than 15. ![]() If you can’t find any, use more cornflour. Kung Pao chicken is a famous Chinese dish made with chicken, peanuts, spicy red chilis, and a sweet kung pao sauce. Tapioca flour is a gluten-free starch made from the cassava plant. You could use another chilli sauce, but the dish won’t taste quite the same. You’ll find doubanjiang (a hot, fermented bean paste) and black rice vinegar in Chinese supermarkets and at .uk. The kung pao sauce can be made 1-2 days ahead, then covered and chilled. Cover and chill, taking the chicken out of the fridge 30 minutes before frying. Leave the chicken to marinate for a minimum of 15 minutes so that it absorbs. Marinate the chicken (step 2) up to 12 hours ahead. Place your chicken in a medium bowl, add 2 tablespoons of the sauce, and mix it in until the pieces are covered. Store leftovers in the fridge for 1-2 days and toss with noodles, stir-fried veg or fried tofu. You can use skimmed milk with a squeeze of lemon juice instead of buttermilk – let it stand for 10 minutes before using.ĭon’t waste it: This recipe makes about 300ml kung pao sauce – more than you’ll need.
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