Crispy Kung Po Style Chicken served with Asian Summer Salad - Donegal Rapeseed Oil
Recipe by Chef Kwanghi Chan.
Ingredients
- Szechuan peppercorns
- potato starch
- skinless chicken thighs
- drizzle of Donegal Rapeseed Oil
- cloves of garlic
- 5cm 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
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