“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.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat wok or pan in chilli oil.
  2. Add chicken pieces and stir until just cooked and set aside.
  3. Into wok or pan add chilli, green onion, ginger, garlic, vinegar, stock or water and stir.
  4. Add sugar, cooking wine and light soy sauce and stir.
  5. 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.
  6. Return chicken to the pan and mix ingredients together.
  7. When juice becomes slightly sticky add the nuts.
  8. Place in serving dish.

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