Kung Pao Chicken Triangles

Order from Twisted London now!


  1. Whisk together the Shaoxing wine, soy sauce, corn starch and salt. Toss the chicken pieces in it until they're all coated and set aside.
  2. Whisk together everything for the sauce (except chicken stock) and set aside - make sure there are no lumps of cornstarch kicking about.
  3. In a wok or large frying pan, heat the vegetable oil and add the peppercorns and dried chillis. Stir around for a few seconds then add chicken back in and sear to get a nice colour, then add garlic & ginger and finally the chopped peppers and spring onions. Stir around for about 30 seconds.
  4. Add the sauce and cook until bubbling and thickened. Remove from the heat and set aside.
  5. Cut the tortillas in half and brush one side with a little flour and water paste. Fold one side and stick together to make a triangular pouch.
  6. When cool enough to handle, spoon the kung pao mixture into the pouches and seal with more flour and water paste.
  7. Fry in batches until golden and crispy.
  8. For sweet and sour mayo, add all ingredients (except mayonnaise) to a saucepan and reduce on a medium heat. When it's ready it should be a smooth thick syrup. Leave to cool completely and stir through the mayo.
  9. Yum!