Kung Pao Chicken
Ingredients
Chicken Marination
- 1/2 kg Chicken Boneless
- 1 Teaspoon Black Pepper
- 1 Teaspoon Chinese Salt Or 1/2 Teaspoon regular salt
- 1 Tablespoon Soy Sauce
- 1 Egg White Well Beaten
- 1 Tablespoon Corn Flour
- 1 Teaspoon Sesame Oil
Vegetables
- 1 Teaspoon Ginger Crushed
- 1 Teaspoon garlic Crushed
- 1 Capsicum Cut in squares
- 1 Carrot Cut in thin squares
- 1 Cup Spring Onions Chopped
- 1 - 2 Fresh Red/Green Chillies
- 3 - 4 Dried Red Chillies (Large)
- 1 Red bell pepper Optional (Cut in squares)
- 1/3 Cup Roasted Cumin Powder Or as desired
For Gravy
- 1 Teaspoon Sesame Oil
- 1/2 Teaspoon garlic Crushed
- 1/4 Cup Water
- 1 Chicken Cube
- 1.5 Tablespoon Oyster Sauce
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Chilli Sauce
- 1 Tablespoon Vinegar
- 1 Tablespoon Corn Flour Dissolved in 3 - 4 Tablespoon Water
- 1 Teaspoon Chinese Salt
Servings:
Instructions
- Marinate the chicken in all the other ingredients mentioned in the marination section. Minimum marination time is 15 - 20 minutes
- Shallow fry the chicken in a little oil over high heat so that the chicken remains juicy
- Fry until the chicken turns golden. Take it out and set aside.
- Get your vegetables ready 🙂
- Heat 1 Tablespoon oil and sauté garlic, ginger paste and dry red chillies (quantities mentioned in vegetables section)
- Add in all the vegetables except peanuts. Just toss them in the oil quickly.
- Take them out
- Now for the gravy, in the same pan heat 1 teaspoon sesame oil and sauté garlic
- Add water
- Then add the rest of the ingredients except peanuts and corn flour mixture
- Cook a little and thicken it by pouring in some corn flour mixture according to your requirement
- Toss the prepared chicken and vegetables in this gravy
- Adjust your spice level at this point
- Add peanuts
- Serve on sizzling plate
- Or in a regular dish 🙂
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