Kung Pao Chicken

INGREDIENTS

For the chicken:

• 2 egg whites
• 3 tbsp cornflour
• 1 tsp sesame oil
• 500g chicken thighs, skinless, boneless and cut into scant 3cm pieces

For the sauce:

• 8 Chinese Red Peppers or 1 red chilli, finely sliced
• 6 cloves garlic, finely grated
• 6 spring onions, thinly sliced on the diagonal
• 1 thumb-sized piece ginger, finely grated
• 75g roasted unsalted peanuts
• 2 tbsp Cornflour
• 70ml rice wine
• 50ml soy sauce
• 50ml chicken stock
• 1 tbsp sesame oil
• 1 tbsp sugar
• Salt

To serve:

• Rice, cooked

METHOD

1. In a medium mixing bowl, whisk together the egg whites, cornflour, sesame oil and a pinch of salt. Add the chicken pieces and toss until completely coated.
2. Cook in an airfryer for 8-10 minutes until crispy, golden and cooked all the way through. Whisk together the cornflour with a little of the chicken stock before whisking in the rest of the stock, rice wine and soy sauce.
3. Heat up the wok, add 1 tablespoon of sesame oil and fry the chillies until blackened before adding the garlic, spring onions, ginger and peanuts. Stir-fry until aromatic and the garlic and ginger are lightly browned. Add the chicken back to the pan with the chicken stock mixture, sesame oil and sugar. Bring to a steady simmer and cook until the sauce becomes slightly thickened for a further 3 minutes.
4. Once the chicken is glossy, serve with rice topped with sliced scallions and chopped peanuts.