Andy Evans: Spice Temple

Kung Pao Chicken
Serves 4

250g chicken thigh, cut in chunks – try Thirlmere Poultry Supply
7g ginger, smashed
7g garlic, smashed – try Block 11
2/3 cup roasted cashews
5 shallots, cut in sticks – try Block 11
15 whole mild dried chilis
2 tsp whole Sichuan peppercorns
50mL vegetable oil

For the Sauce
2 tsp white sugar
½ tsp potato flour
1 tsp soy sauce – try Enokido Miso
1 tsp sesame oil
1tblsp chicken stock – try Thirlmere Poultry Supply


Trim the chicken thigh of excess fat and skin and set aside.

Mix the wet ingredients for the sauce and set aside.

In a wok over low heat, fry the Sichuan pepper and dried chili in vegetable oil taking care not to burn them. Remove and set aside.

In the same wok, turn the heat to high and fry the chicken thigh till golden brown and cooked through. Remove and set aside.

Turn the heat down to medium and stir fry the ginger and garlic. Add the sauce and bring to the boil. Add the cooked chicken, cashews, Sichuan pepper and chili back to the wok and coat with the sauce well.

Finish with shallot oil and serve.


This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.

Recipe from Andy Evans’ live demonstration at the Carriageworks Farmers Market, Sat 14 September.

All ingredients available at the Carriageworks Farmers Market every Saturday.