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Fiery Kung Pao Chicken

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FIERY KUNG PAO CHICKEN you need to try out immediately if not sooner.

Do you and your family love hot and spicy food, if so this 


¼ cup soya sauce.
800g chicken fillet, cubed.
1 tbsp. cornflour
1 tbsp. cooking oil.
3 cloves of garlic chopped.
1 bunch of spring onions, finely sliced.
2 tbsp. finely chopped ginger.
½ cup salted Simba Peanuts.
3 tbsp. brown balsamic vinegar.
3 tsp cayenne pepper.
2 habanero chilies, chopped.
3 dry chilies
Chopped fresh coriander to garnish.
Some spring onions, sliced at an angle for garnishing.
Sesame seeds to garnish.




In a bowl, whisk together the soya sauce and cornflour, until smooth.
Add the chopped chicken, toss so that everything is coated.
Wrap the bowl in cling film and pop it into the fridge to marinate for an hour.
Heat the oil in a wok.
Add the spring onions, habanero chilies, dry chilies, garlic, and ginger and allow to cook until the onions start to soften.
Add the chicken pieces as well as the sauce of the marinade.
Cook until the chicken is cooked through, stirring every couple of minutes.
Add the peanuts, balsamic vinegar, and cayenne pepper, and allow to cook for another 5 minutes.
Garnish with sesame seeds, coriander, and chopped spring onions.

Fiery Kung Pao Chicken prepared, tried, and tested Bobby Swanson 

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