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Kung Pao Chicken is a famous #ChickenStarterRecipe from the Sichuan cuisine. In this #KungPaoChicken tender cubes of marinated chicken are cooked in a sauce mixture along with ginger, garlic and peanuts. Try out this delicious #KungPao with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Kung Pao Chicken Recipe:
Chicken Marination:
Chicken (Boneless cubes) – 250 grams
Soy Sauce – 1 tbsp
Egg – ½ no
Black Pepper Powder – ¼ tsp
Salt – ¼ tsp
Cornstarch – 3 tbsp
Oil (for deep-frying) – As needed
Sauce Mixture:
Dark Soy Sauce – 2 tbsp
Brown Sugar – 2 tbsp
Vinegar – 1 tbsp
Water – ¼ Cup
Other Ingredients:
Sesame Oil – 1 tbsp
Ginger (finely chopped) – 1 tbsp
Garlic (finely chopped) – 1 tbsp
Dried Red Chilli (cut in half and de-seeded) – 4 nos
Cornstarch – 1 tbsp
Water – 2 tbsp
Roasted Peanuts – ¼ Cup
Spring Onions (1-inch pieces) – ¼ Cup
Cooking Instructions:
1. To the boneless chicken cubes, add the soy sauce, egg, black pepper powder and salt. Mix well. Add the cornstarch and mix again.
2. Deep fry the chicken over medium heat for 5 minutes. Remove from the oil and set aside.
3. In a bowl, combine the dark soy sauce, vinegar, brown sugar and water.
4. In a wok/pan, heat sesame oil and saute the ginger, garlic and red chillies for 1 minute.
5. Add the fried chicken and the sauce mixture.
6. Allow it to come to a boil and simmer for 1 minute.
7. Make a slurry by combining the cornstarch and water in a bowl. Add this to the pan.
8. Add roasted peanuts and spring onions. Mix well and turn off the heat.
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