Kung Pao Chicken

Preparation Time: 10 minutes 

Cook Time : 20 minutes 

Serves : 4

Ingredients:

For Mixing Chicken:

Chicken: 500 gms

Soy Sauce : 1 tbsp

Black Pepper: 1 tbsp

Egg : 1

Corn Flour/Starch : 1 tbsp

Salt to taste 

For Sauce:

Chicken or vegetable stock : 1 cup

Soy Sauce : 2 tbsp

Hoisin Sauce: 3 tbsp

Rice Vinegar: 1 tbsp

Ajinomoto: 1 tsp

Chili Sauce: 1 tbsp

Other:

Dry red chilies : 5

Green peppers/ capsicum: 1 diced

Scallions/ green onions: 2

Ginger : 1 inch chopped finely 

Garlic: 6 cloves chopped finely

Peanuts : 1/4 cup roasted.

Corn starch : 1 tsp

Method: 

Mix all the ingredients under for mixing chicken and set a side for 5 minutes.

Mix all the ingredients under for sauce to make your sauce.

Heat 1/4 cup of oil in a pan and fry the chicken. It should be ready in about 5-7 minutes. Take the chicken out and put it on paper towel to absorb the excess oil.

(If these is excess oil, take it out and leave about 3tbsp in the pan)

Add red chilies to the pan and fry for 30 seconds. Add ginger and garlic, fry for another 30 seconds.

Add green pepper and scallions and fry for 1 minute. 

Add the fried chicken and add the sauce and cook for 2 minutes. 

Mix 1 tsp corn starch with 3tbsp water and make a slurry and add it to the chicken and mix well. Cook for 1 minute and turn off the heat.

Serve hot with fried rice or roti. (You can add peanuts to garnish or cook for a couple minutes.)