- Level
- very easy
- Serves
- serves 4
Ingredients
- 4
- skinless boneless chicken thighs cut into 3 cm cubes
- 1 tablespoon
- Kim Phat dark soy sauce
- 1 teaspoon
- cornstarch
- 1 teaspoon
- baking soda
- 2 tablespoons
- canola oil
- 3
- cloves of garlic, crushed and finely chopped
- 1 tablespoon
- grated ginger
- 2
- green shallots cut into 3 cm sections
- 1
- red pepper cut into cubes
- 1/2 cup
- roasted peanut without salt
- 1 tablespoon
- sichuan pepper crushed with mortar
- 2 teaspoons
- Kim Phat sambal oelek
- 1
- small diced white onion
- Sauce
- 4 tablespoons
- chicken broth
- 6 tablespoons
- Kim Phat light soy sauce
- 1 tablespoon
- Kim Phat dark soy sauce
- 2 tablespoons
- black vinegar (failing this, Worcestershire)
- 2 tablespoons
- Chinese cooking wine
- 2 tablespoons
- sugar
- 1 tablespoon
- cornstarch
Preparation
- Step 1
- Combine chicken pieces with dark soy sauce, cornstarch and baking soda. Marinate at least 10 minutes but less than 30 minutes.
- Step 2
- During this time, prepare the sauce by mixing all the ingredients until the oil. Book.
- Step 3
- In a wok, light the fire to its maximum. Add 2 tablespoons of oil and when everything is hot, cook the chicken on all sides for about 4 minutes.
- Step 4
- Add all the rest of the ingredients one by one, mixing them well.
- Step 5
- Add the sauce and let cook for a minute.
- Step 6
- Serve with bowls of hot rice.
Featured recipes
Get delicious recipes and meal ideas and find the ingredients to prepare them on sale at Kim Phat
