Kung Pao Chicken FakeawayKung Pao Chicken Fakeaway
Kung Pao Chicken Fakeaway
Kung Pao Chicken Fakeaway
Experience a healthier, protein-packed twist on a classic favorite with our Kung Pao Chicken Fakeaway. Marinated chicken is stir-fried with vibrant peppers, garlic, ginger, and Szechuan peppercorns, then coated in a deliciously balanced sauce of soy, hoisin, rice vinegar, honey, and chili. Topped with crunchy peanuts and fresh scallions, this dish is both flavorful and nutritious. Serve it with rice or noodles for a quick, satisfying meal that brings the taste of takeout to your kitchen. Perfect for a protein-powered diet!
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Recipe - Grange Sligo - Kavanaghs
Image of Kung Pao Chicken Fakeaway (2024P1Mag-KungPao-600x360.jpg)
Kung Pao Chicken Fakeaway
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Ingredients
400g SuperValu Fresh Irish Chicken Breast Fillets, diced
1 tbsp corn flour
1 tsp bread soda, optional
3 tbsp soy sauce
1 tbsp hoisin sauce
½ tbsp rice wine vinegar
1 tbsp honey
2-3 dried chilies
2 tbsp vegetable oil
1 tbsp Szechuan peppercorns
4 cloves garlic, finely chopped
5cm piece ginger, finely sliced
1 red pepper, sliced
1 green pepper, sliced
2 tbsp sesame oil
2 scallions, sliced
1 tbsp dry sherry or Shaoxing wine
50g unsalted peanuts, crushed
Directions
  1. In a bowl, combine 1 tbsp of corn flour, bread soda, soy sauce, and sherry wine.
  2. Then add the chicken pieces. Stir to coat and set aside to marinate for 8-15 minutes or longer if desired.
  3. In the meantime, in a second bowl, combine the water, soy sauce, hoisin sauce, rice vinegar, honey, and chili with an extra tbsp of corn flour. Whisk together well and set aside.
  4. Once ready to cook, preheat a large sauté pan or wok over high heat. Add the oil and add the chicken pieces.
  5. Sauté stir fry for 3-4 minutes, stirring to color the chicken pieces as much as possible.
  6. Remove from the heat and set aside in a bowl.
  7. Then, still over high heat, add extra oil if needed, add the red and green peppers and garlic, ginger, and Szechuan peppercorns. Sauté briskly for a minute or so.
  8. Pour in the prepared sauce in the bowl and bring it to the boil. Stirring to coat some of the vegetables.
  9. Add the chicken pieces and any cooking liquid to the bowl straight away.
  10. Shake and sauté the mixture for a further 2 minutes or so until the chicken pieces are fully cooked and well coated.
  11. Remove from the heat and sprinkle over the scallions, unsalted peanuts, and sesame oil.
  12. Serve immediately with your favorite rice or noodles.

For the Sauce:

  • 70ml water
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • ½ tbsp rice wine vinegar
  • 1 tbsp honey
  • 2-3 dried chilies

For the Vegetables:

  • 2 tbsp vegetable oil
  • 1 tbsp Szechuan peppercorns
  • 4 cloves garlic, finely chopped
  • 5cm piece ginger, finely sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced

To Serve:

  • 50g unsalted peanuts, crushed
  • 2 tbsp sesame oil
  • 2 scallions, sliced

Sustainable Tip: No waste with this recipe, feel free to use the vegetables available in your fridge to bulk it up.

15 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
400g SuperValu Fresh Irish Chicken Breast Fillets, diced
Counter Fresh Irish Chicken Fillets (145 g)
Counter Fresh Irish Chicken Fillets (145 g)
€2.29€15.79/kg
1 tbsp corn flour
SuperValu Cornflour (500 g)
SuperValu Cornflour (500 g)
€1.39€2.78/kg
1 tsp bread soda, optional
Shamrock Bread Soda (500 g)
Shamrock Bread Soda (500 g)
€2.30€4.60/kg
3 tbsp soy sauce
SuperValu Light Soy Sauce (150 ml)
SuperValu Light Soy Sauce (150 ml)
€0.90€6.00/l
1 tbsp hoisin sauce
SuperValu Signature Tastes Hoisin Sauce (285 g)
SuperValu Signature Tastes Hoisin Sauce (285 g)
3 for €5
€2.49€8.74/kg
½ tbsp rice wine vinegar
Obento Rice Wine Vinegar (250 ml)
Obento Rice Wine Vinegar (250 ml)
€2.75€11.00/l
1 tbsp honey
SuperValu Squeezy Honey (340 g)
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
2-3 dried chilies
SuperValu Mixed Chillies (50 g)
SuperValu Mixed Chillies (50 g)
€0.89€17.80/kg
2 tbsp vegetable oil
Not Available
1 tbsp Szechuan peppercorns
Schwartz Grinder Black Peppercorns (35 g)
Schwartz Grinder Black Peppercorns (35 g)
€4.65€132.86/kg
4 cloves garlic, finely chopped
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
5cm piece ginger, finely sliced
SuperValu Loose Ginger  (1 kg)
SuperValu Loose Ginger (1 kg)
€5.59/kg€5.59/kg
1 red pepper, sliced
SuperValu Mixed Peppers (2 Piece)
SuperValu Mixed Peppers (2 Piece)
€1.59€0.80 each
1 green pepper, sliced
SuperValu Mixed Peppers (2 Piece)
SuperValu Mixed Peppers (2 Piece)
€1.59€0.80 each
2 tbsp sesame oil
Not Available
2 scallions, sliced
SuperValu Scallions Bunch (1 Piece)
SuperValu Scallions Bunch (1 Piece)
€0.89
1 tbsp dry sherry or Shaoxing wine
A Winter's Tale Amontillado Sherry (75 cl)
Age restricted item
A Winter's Tale Amontillado Sherry (75 cl)
Only €15
€15.00 was €17.00€15.00/75cl was €17.00/75cl
was €17.00/75cl
50g unsalted peanuts, crushed
Kelkin Smooth 100% Peanut Butter (210 g)
Kelkin Smooth 100% Peanut Butter (210 g)
€3.79€18.05/kg

Recipe

  1. In a bowl, combine 1 tbsp of corn flour, bread soda, soy sauce, and sherry wine.
  2. Then add the chicken pieces. Stir to coat and set aside to marinate for 8-15 minutes or longer if desired.
  3. In the meantime, in a second bowl, combine the water, soy sauce, hoisin sauce, rice vinegar, honey, and chili with an extra tbsp of corn flour. Whisk together well and set aside.
  4. Once ready to cook, preheat a large sauté pan or wok over high heat. Add the oil and add the chicken pieces.
  5. Sauté stir fry for 3-4 minutes, stirring to color the chicken pieces as much as possible.
  6. Remove from the heat and set aside in a bowl.
  7. Then, still over high heat, add extra oil if needed, add the red and green peppers and garlic, ginger, and Szechuan peppercorns. Sauté briskly for a minute or so.
  8. Pour in the prepared sauce in the bowl and bring it to the boil. Stirring to coat some of the vegetables.
  9. Add the chicken pieces and any cooking liquid to the bowl straight away.
  10. Shake and sauté the mixture for a further 2 minutes or so until the chicken pieces are fully cooked and well coated.
  11. Remove from the heat and sprinkle over the scallions, unsalted peanuts, and sesame oil.
  12. Serve immediately with your favorite rice or noodles.

For the Sauce:

  • 70ml water
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • ½ tbsp rice wine vinegar
  • 1 tbsp honey
  • 2-3 dried chilies

For the Vegetables:

  • 2 tbsp vegetable oil
  • 1 tbsp Szechuan peppercorns
  • 4 cloves garlic, finely chopped
  • 5cm piece ginger, finely sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced

To Serve:

  • 50g unsalted peanuts, crushed
  • 2 tbsp sesame oil
  • 2 scallions, sliced

Sustainable Tip: No waste with this recipe, feel free to use the vegetables available in your fridge to bulk it up.