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Barbecued sticky Kung pao chicken

Barbecued Sticky Chicken recipe

This recipe by TV chef Sophie Michell just arrived in my inbox and looked like a great one to share with you all. Just thinking of barbecued sticky Kung pao chicken with cashew, carrot, radish, cucumber and spring onion salad is making my mouth water. Even better if there was some chilled Blue Nun Riesling left over to wash it down!

Serves 4

  • 8 boneless/skinless chicken thighs, trimmed

Marinade

  • 2 tbsp dark soy sauce
  • 1 tbsp of Sherry or for a lower sugar marinade use Blue Nun River Riesling
  • 1 tsp honey
  • 1 tsp chili flakes

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

Dressing

  • 4 tsp soy sauce
  • 2 tsp Chinese rice vinegar
  • 1 tsp sesame oil

Mix all the marinade ingredients together in a deep tray or dish then add the chicken turn 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.

Then make the salad. Peel and cut the carrots into very thin strips, and add to a large mixing bowl. Then cut the spring onions thinly on a sharp diagonal and also add to the bowl. 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. Mix well. For the dressing, simply mix all the ingredients together and set aside.

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). 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. Then add the dressing to the salad, mix well and serve a big pile of salad with the chicken on top.

Serve with a glass of Rivaner Riesling or the new lower alcohol Blue Nun Delicate drinks (5.5%)

Sophie adds:

“The Rivaner Riesling is really 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”.

She continues,

“There is a big trend for lower alcohol drinks at the moment, but some that I’ve tried are rather watery. However, the Blue Nun Delicate drinks (5.5% alc) however are packed with flavour & taste. They’re ideal for the lazy summer days, picnics and bbq’s, or to serve as an aperitif when you want something refreshing & light to serve to guests.

They’re made with full bodied, aromatic wine & delicious fruit flavours such as white peach, mango, raspberry and lychee, which taste delicious”.

1 CommentLeave a Comment


  • Reply

    L'atelier des Chefs

    3 months ago

    I am jolly ecstatic you shared this recipe. Kung pao chicken is an absolute favourite. This post just reminded me that I have not had one in a while. I guess I now know what I will be having for supper tomorrow. Cheers!

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