Logo of This Morning
itv |

Weekdays 10am-12:30pm

Gok Wan's kung pao chicken

Gok makes a Chinese classic into an easy Friday night meal to make at home - his delicious kung pao chicken!  

Kung pao chicken

Serves: 2

Ingredients

2 chicken breasts, cut into small cubesGroundnut oil, for frying4cm grated ginger2 garlic cloves, crushed 2 spring onions, finely chopped6 dried red chillies8 chopped water chestnuts1 large carrot, cubed to the same size as the chestnuts6 - 8 baby corn, cubed to the same size as the chestnuts

3 tbsp roasted cashews (not salted)2 tbsp light soy1 tbsp dark soy⅓ tbsp Shaoxing rice wine2 tsp sugar¼ tsp Chinese black vinegarSplash of cold water 

Cornflour, mixed in water 

Cooked rice, to serve Spring onions, chopped, to garnish

Method

1. Heat a wok over the hob to a medium to high heat, and cook off the chicken in a  small amount of oil until 75% cooked. Put to one side (do not clean the wok). 

2. Add a little more oil to the wok and when hot, add the ginger, garlic and spring onions and cook for 20 seconds. Add the dried chillies and fry for a further 30 seconds.

3. Place the chicken back into the wok and fry for 30 seconds, then add all of the vegetables and fry until the vegetables start to soften and the chicken is cooked through. 

4. Add all of the wet ingredients (except the cornflour mixture) and stir to mix through. 

5. Once everything is cooked, add the cashews and thicken with cornflour. Serve with rice and garnish with chopped spring onions. 

Note: if you don’t have black vinegar you can substitute it with balsamic vinegar and reduce the sugar to 1tsp

Logo of This Morning
itv |

Weekdays 10am-12:30pm