I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients! From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei. Can also be called Kung Pao Chicken or Gong Bao Chicken but I have gone with the original restaurant name.
- 1⁄2 tablespoon chili oil
- 300 g chicken thigh fillets, diced
- 1 tablespoon dried red chili (or fresh but the restaurant uses dried)
- 2 green onions, chopped
- 1⁄2 tablespoon sugar
- 1 teaspoon grated ginger
- 2 garlic cloves, chopped
- 2 -6 tablespoons stock (the recipe states several) or 2 -6 tablespoons water (the recipe states several)
- 1 tablespoon vinegar
- 1 tablespoon Chinese wine
- 1⁄2 tablespoon light soy sauce
- 1⁄3 cup cashew nuts (or peanuts)
- Coat wok or pan in chilli oil.
- Add chicken pieces and stir until just cooked and set aside.
- Into wok or pan add chilli, green onion, ginger, garlic, vinegar, stock or water and stir.
- Add sugar, cooking wine and light soy sauce and stir.
- It's really important here to make sure that everything reduces and caramelises. The restaurants green onions and dried chilli's are quite well cooked.
- Return chicken to the pan and mix ingredients together.
- When juice becomes slightly sticky add the nuts.
- Place in serving dish.