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Kung pao chicken tray bake

Jessica Brook
Jessica Brook

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Kung pao chicken tray bake, for those who can stand the heat.
Kung pao chicken tray bake, for those who can stand the heat.James Moffatt

This takeaway favourite comes home to roost as a simple but punchy all-in tray bake with flavour to burn.

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Ingredients

  • 800g chicken thighs, cut into pieces

  • 60ml (¼ cup) Shaoxing rice wine

  • 2 tbsp light soy sauce

  • 12 whole dried chillies

  • 4 garlic cloves, chopped

  • 1 tbsp caster sugar

  • ½ tsp crushed Sichuan peppercorns

  • ½ tsp white pepper

  • 2 tbsp peanut oil

  • 2 bunches Chinese broccoli

  • 200g egg noodles

  • 70g (¼ cup) unsalted toasted peanuts, chopped, to serve

Method

  1. Step 1

    Preheat the oven to 220C fan-forced (240C conventional). Combine the chicken pieces, Shaoxing, soy, chillies, garlic, sugar and peppers in a medium bowl and toss to coat. Set aside at room temperature to marinate for 15 minutes.

  2. Step 2

    Place a roasting pan in the oven to preheat for 5 minutes. Drizzle the pan with oil, add the chicken and ¼ cup water, and cook for 15 minutes, turning halfway through.

  3. Step 3

    While the chicken roasts, steam the Chinese broccoli until tender-crisp, and cook the noodles according to the packet instructions.

  4. Step 4

    Add the cooked greens and noodles to the tray and toss in the sauce. Serve with a separate bowl of peanuts to scatter.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/kung-pao-chicken-tray-bake-20240115-p5exet.html