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Kung Pao chicken with Asian salad and ginger relish

Australian Gourmet Traveller recipe for Kung Pao chicken with Asian salad and ginger relish by Sian Bressolles from Mao Mao's.
Kung Pao chicken with Asian salad and ginger relish

Kung Pao chicken with Asian salad and ginger relish

Chris Chen
6
25M
7M
32M

“I was really taken by Sian Bressolles’ Kung Pao chicken salad at Mao Mao’s. I’d love to get the recipe so I can make it at home.”

Annabelle Johnson, Norman Park, Qld

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Ginger relish
Kung Pao dressing

Method

Main

1.Pound garlic, ginger, green chilli and 1 tsp sea salt in a mortar and pestle to a smooth paste. Place chicken in a non-reactive container, add garlic paste, stirring to combine, then cover, refrigerate and marinate for 1 hour.
2.Meanwhile, for ginger relish, pound ginger, garlic and sugar in a mortar and pestle to a smooth paste. Add shallots, stir to combine. Add lime juice and coconut vinegar, set aside. Makes 150ml.
3.For Kung Pao dressing, combine all ingredients and ½ tsp sea salt in a bowl and whisk to combine. Set aside. Makes 100ml.
4.Heat peanut oil in a wok over high heat. Add chicken and cook until almost cooked through (3-5 minutes), then add capsicum, onion and zucchini and cook until chicken is cooked through (1-2 minutes). Season with soy sauce. Add cashews, set aside, keep warm.
5.In a bowl, combine remaining ingredients.Drizzle with 100ml Kung Pao dressing, toss gently to combine. Divide chicken and vegetable mixture between plates, top with Kung Pao salad, then drizzle plate with ginger relish and serve immediately.

Coconut vinegar is available from Asian supermarkets. If unavailable, substitute with rice wine vinegar.

Notes

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