Crispy Kung Po Style Chicken served with Asian Summer Salad
Crispy Kung Po Style Chicken served with Asian Summer Salad
- Time: 30 min
- Servings: 4
Source: Donegal Rapeseed Oil
Ingredients
- Szechuan peppercorns
- potato starch
- skinless chicken thighs
- drizzle of Donegal Rapeseed Oil
- of garlic
- cm piece of ginger
- spring onions
- dried red chillies
- low salt soy sauce
- rice wine vinegar
- runny honey
- small handful of unsalted peanuts
- punnet of salad cress