Generally, in our house Friday evening means something Chinese/Thai or some fusion dish. It doesn’t have to be complicated, but I do love a good Chinese and I can’t deal with takeaways. It’s a great way to get the kids into different foods, if my eldest had his own way he’d be having cheese sandwiches 7 days a week!
I like to have little starters, springs rolls, chicken toasts or sweetcorn fritters, I generally make batches of these and take them out to fry when we need them.
One of my recent tried and tested dishes is Kung Pao Chicken, it’s so quick and simple, and if your kids aren’t into the sauces you can put a few niblets to the side for them before you dress the rest of the chicken in the sauce. Traditionally this is a hot peppery dish, but I really can’t handle heat, and I have to think about the kids so I just use a pinch of chilli. This can be made with any part of the chicken, I just like doing mine with niblets.
Chicken – thighs, wings or niblets
4 cloves of garlic
4tsp Sichuan peppercorns
2-4 dried red chillies to taste
Marinade for chicken:
1tsp sesame oil
1tsp Chinese 5 spice
2 tbsp dark soy sauce
Garlic/ginger/chilli to your taste
2tbsp light soy sauce
1tbsp hoisin sauce
1tbsp rice wine vinegar
1tsp tomato paste
1tbsp corn flour
- Marinade your chicken either the night before or a few hours before cooking
- Cook your chicken in the oven, time varies depending on what type of chicken you have
- If your using chicken thighs or breast it can be stir fried
- Mix all your sauce ingredients together
- Once your chicken is nearly cooked, heat some oil in a wok, once it’s hot put your peppercorns, garlic, onions and pepper in to stir fry, add your sauce, one your sauce had thickened, taste and adjust if you need to, add a little water if you like it more saucy
- Add your chicken and stir together
- Top with cashews, spring onions and coriander
This can be served with Chinese rice, noodles or its just delicious on it’s own. If you’d like a veggie version try the sauce over double fried cauliflower!