Perfectly sweet, savoury and zingy, this kung pao chicken makes a double batch, so you can enjoy the leftovers later in the week.
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Preheat oven to 200°C. Place the chicken in a large glass or ceramic bowl with the Chinese cooking wine, cornflour, half the honey and 1 tbs soy sauce. Stir until combined. Set aside for 10 mins to develop the flavours.
Transfer chicken to a large baking dish. Season and drizzle with half the oil. Bake for 15 mins.
Combine the hoisin sauce, vinegar, remaining honey and remaining soy sauce in a jug. Drizzle over the chicken and toss to coat. Bake for 15 mins.
Combine the garlic, ginger, capsicum, zucchini, white part of the spring onion, chilli flakes, if using, and the remaining oil in a bowl. Add to the chicken mixture and toss to combine. Bake for a further 20 mins or until chicken is caramelised and cooked through.
Add green part of the spring onion and toss to combine. Transfer half the chicken mixture to an airtight container. Cool. Store in the fridge for up to 3 days. Divide the remaining chicken mixture among serving bowls.
Serve with steamed jasmine rice and chopped roasted peanuts
COOK. STORE. SAVE.
Reheat the remaining portion of Kung Pao Chicken and serve with toasted waffles for a sweet-but-savoury meal.