Kung Pao Chicken

Kung pao chicken

Ingredients (Serves 3 – 4)

1. Boneless chicken (thighs preferred) – 300 – 350 gm, cut into 3/4 inch cubes

2. Corn starch – 2 tbsp

Soy sauce – 1 tsp

Toasted sesame oil – 3/4 tsp

    Salt and pepper – 1 – 2 pinches

3. Vegetable / peanut oil – 3 tbsp

4. Dried red chilies – 8, broken

5. Onion – 1/4 cup, diced

   Red bell pepper – 1/4 cup, diced

   Zucchini – 1/4 cup, diced

   Salt and pepper – To season

6. Roasted peanuts – 3 tbsp

For the sauce

7. Oil – 2 tsp

8. Garlic – 2 tsp, minced

   Ginger – 1/2 tsp, minced

9. Soy sauce (dark preferred) – 2 tsp

   Oyster sauce – 1.5 – 2 tbsp (you can add more, if required)

10. Corn starch – 2 tsp dissolved in 1/2 – 3/4 cup water

     Brown sugar or regular granulated sugar – 1.5 tsp or to taste

     White distilled vinegar / rice vinegar – 3/4 tsp

     Coarsely ground pepper – 1 pinch

     Toasted sesame oil – 1 tsp

Method

Kung pao chicken

1.To prepare sauce – Heat 1 tsp oil in a pan at medium heat. Add minced garlic and ginger. Stir for about 10 – 15 seconds (do not brown them). Next add soy sauce, oyster sauce, brown sugar, vinegar, pepper powder and toasted sesame oil . Mix well and add corn starch in water. Stir for 1 – 2 minutes until the sauce thickens. Set aside.

2. Combine the chicken cubes with ingredients numbered 2. Set aside for 5 minutes.

3. Heat 3 tbsp oil in a wide pan at medium-high heat. Add the chicken pieces and fry for for 5 – 6 minutes on all sides until chicken is done and slightly crisp. Drain on to a paper towel.(You can deep-fry the chicken pieces if you want).

4. In the same pan, heat 1 tbsp oil at high heat (discard the remaining oil). Add the dried red chilies and stir-fry until they start to turn black. Add the vegetables – onion, zucchini and red bell pepper. Season with a pinch of salt and pepper. Stir-fry for a few minutes until they are crunchy and 3/4th done. Add the fried chicken pieces. Mix well and add the prepared sauce. Again mix well and cook until the sauce coats the chicken and vegetables. Taste-check for salt. Add in the roasted peanuts and mix well. Garnish with chopped spring onion. Serve hot with fried rice / noodles.

Kung pao chicken

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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