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Wednesday, October 14, 2015

Kung Pao Chicken

Preparation Time: 10 minutes 
Cook Time : 20 minutes 
Serves : 4


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


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


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.)

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