Kung Pao Chicken
Kung Pao Chicken hails from the Szechuan region of china and is a slightly sweet and sour dish with loads of spice. Though you can make it as mild or hot as you like, it really is at it’s best when nice and spicy. Ideally it uses Szechuan or rose peppers rather than black pepper but it is really hard to get so I used black pepper instead.
This is far nicer than the one you get in many Chinese restaurants which many add chilli to sweet and sour sauce and call it Kung Po. Unfortunately this means most have ridiculous amounts of sugar in them and so are seriously bad for you and your family. Plus it would be expensive to feed a family unlike my recipe which works out around €7 for 4 portions.
MAKE IT WITH PRAWNS
Substitute the chicken with prawns and add them when you add the veggies. 6 – 10 prawns per portion will be grand.
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