Kung Pao Chicken with Pickled Cucumber

Name: Kung Pao Chicken with Pickled Cucumber
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 250 g basmati rice; 15 ml soy sauce; 1 tbsp cornflour; 45 ml hoisin sauce; 30 ml dry sherry (or Shaoxing rice wine or omit); 15 ml balsamic vinegar; 100 ml chicken stock (or water); 1 tbsp sugar; 1 pinch salt; 500 g chicken breast (cut into thin chunks); 2 tbsp cornflour; 15 ml vegetable oil; 3 bell pepper (cut into chunks); 1 onion (thickly cut); 1 red chili (sliced, optional); 2 cloves garlic (chopped); 2 inch fresh ginger (chopped); 2 spring onions (sliced); 1 chilli (sliced); 0.25 cucumber (diced); 1 tbsp salt; 30 ml white wine vinegar

Homemade kung pao chicken. This recipe ‘velvets’ the chicken first (meaning it’s coated in cornflour then cooked) which creates a silky delicious texture, reminiscent of a great takeaway!

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