Barbecued Sticky Kung Pao Chicken – Recipe

Barbecued Sticky Kung Pao Chicken

Barbecued Sticky Kung Pao Chicken


TV chef, Sophie Michell, finds wine classic Blue Nun works with her Asian-style recipes. She says: “The Rivaner Riesling is a super match for most types of Asian and oriental style dishes, which I find can be really hard to match a wine with. And a glug of this fresh, fruity wine is great in the marinade too”.

Serves 4
Prep time 20 minutes, plus 1 hour marinating time
Cooking time 15 minutes

8 boneless/skinless chicken thighs, trimmed

For the Marinade:
2 tbsp dark soy sauce
1 tbsp of Sherry or for a lower sugar marinade use Blue Nun River Riesling
1 tsp honey
One tsp chilli flakes

For the Salad:
½ head of Chinese white cabbage
3 spring onions
½ cucumber
1 carrot
1 red chili (depending on level of heat required)
50g roasted peanuts, roughly chopped

For the Dressing:
4 tsp soy sauce
2 tsp Chinese rice vinegar
1 tsp sesame oil

Barbecued Sticky Kung Pao ChickenMethod

  1. Firstly, mix all the marinade together in a deep tray or dish and then add the chicken.
  2. Turn and cover to coat in the marinade and then leave covered in the fridge for as long as possible (up to 24hrs) and for a minimum of an hour.
  3. To make the salad, peel and cut the carrots into very thin strips and add to a large mixing bowl.
  4. Then cut the spring onions thinly on a sharp diagonal and also add to the bowl.
  5. Cut the Chinese cabbage down the middle, de-core, slice to add to the mix and finally de-seed the cucumber, slice thinly and add too.
  6. Mix well.
  7. For the dressing, simply mix all the ingredients together and set aside.
  8. When you are ready to eat, heat up a grill to very hot (or if you are barbecuing make sure it is hot and ready).
  9. Take the chicken out of the marinade and then place on a grill tray and cook for 8 minutes each side until cooked throughout and caramelised.
  10. Then add the dressing to the salad, mix well and serve a big pile of salad with the chicken on top.

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