Kung Pao Chicken
Kung Pao chicken
Ingredients
For Marinade
Chicken - 300 gms
Soya Sauce - 1 tbsp
Vinegar - 2 tsp
Corn Flour - 1 tsp (Dissolved in water)
Sesame Oil - 1 tsp
Pepper
Marinate 30 mins
For Sauce
Soya Sauce - 2 tbsp
Vinegar - 2 tsp
Corn Flour - 1 tsp
Chili Paste - 1 tsp
Brown Sugar - 2 tsp
Peanut - 1 tbsp (pounded)
Garlic (chopped)
Spring Onions (chopped)
Sesame Oil - 2 tsp
For Cooking
Sesame Oil - 2 tsp
Garlic - 2 tsp (chopped)
Spring Onion - 4 nos (chopped)
Capsicum - 1 nos (chopped)
Peanut - tbsp
Water
Method:
1. In a large bowl, take the boneless chicken pieces
2. Add soya sauce, vinegar, corn flour slurry, pepper, and sesame oil to the chicken pieces
3. Mix them to coat the chicken pieces evenly and let it marinate for a minimum of 30 minutes
4. After letting the chicken pieces marinate for 30 minutes, fry the chicken pieces
5. Heat a pan with sesame oil and add the chicken pieces
6. Fry them till they are completely cooked inside and keep them aside
7. To make the sauce, add soy sauce, vinegar, corn flour slurry, chilli paste, brown sugar, peanuts, garlic, spring onion greens and sesame oil
8. Mix these evenly.
9. Heat a pan with sesame oil
10. Add garlic, spring onions, capsicums and saute it for about a minute
11. Now add the sauce and cook it till the sauce thickens
12. Add the cooked chicken pieces and cook for about 7 minutes till the sauce is absorbed by the chicken pieces
13. Your Kung Pao Chicken is ready to be served
14. Serve this hot with steamed rice, fried rice or noodles.
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