BAKED KUNG PAO CHICKEN NIBBLES - Cuisine Magazine - From New Zealand to the World
Kung pao chicken with mouth-numbing Sichuan peppercorns and plenty of chilli is one of my favourite things. I’m also partial to chicken wings and felt that they
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Ingredients
- 1kg chicken wings
- ½ teaspoon ground Sichuan peppercorns
- 2 teaspoons soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons sesame oil
- 1 tablespoon cornflour
- 2 tablespoons rice flour
- 2 tablespoons vegetable oil
- 3cm piece ginger, cut into slivers
- 3 spring onions, cut into 4cm pieces, with a little chopped for garnishing
- 2 cloves garlic, sliced
- 5 large, dried red chillies, cut into pieces and most seeds removed
- 2 tablespoons Shaoxing wine
- ¾ cup chicken stock
- 1 teaspoon sugar
- ½ teaspoon ground Sichuan peppercorns (optional)
- 1 tablespoon chilli bean paste
- 2 teaspoons cornflour mixed with 1 tablespoon water
- ¼ cup roasted peanuts, roughly chopped
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