Kung Pao Chicken Recipe/How to make Kung Pao Chicken Recipe with step by step photos/Kung Pao Chicken

Kung Pao Chicken is a very popular Chinese recipe originated from the Sichuan province of China. It is made my marinating chicken cubes in sauces and then cooked along with dry red chillies and roasted peanuts. The chicken can be either deep fried or stir fried, but I have done the low fat version by just stir frying the chicken. You can as well add cubed red and green bell peppers for added taste and flavour. For now try this exotic Kung Pao chicken and enjoy your day. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Kung Pao Chicken with step by step photos…

Ingredients

Boneless Chicken	350 gms
Roasted Peanuts	3 tbsp
Dry Red chillies	6
Ginger finely chopped	1 tbsp
Garlic finely chopped	1 tbsp
Spring onions/scallions	3 finely chopped
Peanut Oil/Gingelly oil	1 tbsp

For Marination

Soya Sauce	1 tbsp
Chilli sauce	2 tbsp
Corn flour	1 tsp
Egg	1
Peanut oil	1 tbsp
salt	As needed

For Sauce

White wine vinegar	2 tsp
Sugar	2 tsp
Corn flour	2 tsp
Water or stock	6 tbsp

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Author: Priya Anandakumar

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Other Chinese recipes that might be of your interest...

Vegetable Fried Rice  [Indo-Chinese]

Vegetable Hakka Noodles

Chilli Garlic Noodles

Schezwan Sauce/Homemade Schezwan Sauce

Schezwan Noodles with Homemade Schezwan Sauce

Schezwan Fried Rice with Homemade Schezwan Sauce

Chinese Scallion Pancakes

Sweet & Sour Chicken Fry/Cantonese Sweet & Sour Chicken

Kung Pao Chicken

Baby Corn & Mangetout Stir Fry

Cabbage Manchurian with Video

Egg Manchurian with Video

Cashew nut Cookies/Mundhiri Paruppu Cookies

Method

Cut the chicken to cubes and wash it thoroughly. Drain the water completely and keep it aside.

In a bowl add soya sauce, chilli sauce, corn flour, peanut oil, egg and mix thoroughly.

Now pour it over the washed chicken. Mix it really well with the chicken and live it aside covered in the refrigerator for about 30 minutes.

In another bowl mix the ingredients mentioned for the sauce and keep it aside.

Heat oil in a kadai/vok, stir fry the dry red chillies, ginger, garlic and white part of the spring onions on medium high flame for about 40 seconds.

Wait until the chillies start to change colour, now add the chicken and stir fry for about 2-3 minutes or until the chicken turns white and about 80% cooked.

Add the spring onions and cook for another 2 minutes.

Now add the prepared sauce and stir it well, continue to cook until the sauce thickens.

Add the peanuts and stir fry for about a minute and switch off the stove.

Finally drizzle few drops of gingelly oil, garnish it with spring onions and serve them hot with a plate of cooked white rice or a bowl of noodles.

Thank you all for visiting my website, please come back again for more authentic, delectable and flavorful chicken varieties  from my kitchen.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

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