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Make Kung Pao Chicken Wings At Home

In Nigeria, Many people care a lot about their meal but not what they Eat. What I mean in this sense is that, they don’t miss their, either breakfast, Lunch or Dinner as far as they eat something they are okay, they don’t care about the nutritional value and when this meal are supposed to be eaten.

Today, We will be Sharing with you a very interesting meal that has a lot of nutritional values, this meal will also ensure that you are trying out something new, I’m sure seeing that must be giving you a feeling that this is going to be interesting and delicious. The meal we are bring to you is a Chinese meal tagged Kung Pao Chicken Wings.

This meal is an expensive meal but it will definitely be worth it as the unique taste and the experience will be stupendous.

500g (1 lb) chicken wings or drumettes

8 mild dried red chillies

2 tbsp vegetable oil

2 garlic cloves, finely chopped

3 tsp finely chopped fresh ginger

1 tsp Sichuan peppercorns, crushed

1 tsp sesame oil

2 spring onions (scallions), sliced, green and white parts separated

¼ cup roasted peanuts, crushed or finely chopped

Kung Pao Chicken Wings
Kung Pao Chicken Wings
Kung Pao Chicken Wings
Kung Pao Chicken Wings
Kung Pao Chicken Wings
Kung Pao Chicken Wings
Kung Pao Chicken Wings

1 tbsp light soy sauce

1 tbsp Shaoxing wine
1 tbsp honey


1 tbsp white vinegar

1 tbsp water

1½ tbsp caster sugar

2 tbsp light soy sauce

2 tsp dark soy sauce

2 tsp cornflour (cornstarch)

How To Prepare
Preheat oven to 200°C/400°F.

Combine all the ingredients for the marinade in a glass or ceramic bowl. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes or ideally overnight if possible.

Combine all the ingredients for the sauce in a bowl. Set aside until required.

Use scissors to cut the chillies into 3-4cm pieces.

Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.

Heat the oil in a wok over medium-high heat. Add the garlic, ginger, pale part of the spring onion, chilli and Sichuan peppercorns. Stir-fry for 30 seconds. Then add the sauce and simmer for 1 minute or until thickened. Add the chicken and roasting juices and stir-fry until the sauce is thick and glossy. Drizzle over the sesame oil and add toss through the spring onion.

Serve sprinkled with peanuts and serve.

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