Sunday 11 May 2014

Kung Pao Chicken

Kung Pao Chicken is a Chinese stir fry Chicken dish with peanuts and red chilly. A very easy to make Chinese starter which is ready to be served in just 30 minutes.

Ingredients :

Marinade :

1 tbsp rice wine
1 tbsp peanut oil
1 tbsp soy sauce
1/2 tsp salt
1 tbsp cornflour
1/2 kg boneless chicken

Sauce :

3 tbsps light soy sauce
2 tbsps rice wine
3 tbsps rice vinegar
2 tbsps sugar
2 tbsps hoisin sauce
2 tbsps peanut oil

Other :

4 dried red chilies cut in halves
1/2 inch ginger thinly sliced
2 garlic smashed
1 spring onion
1/4 cup deep-fried peanuts
2 tbsps chicken stock
1 tbsp cornflour

Method :
  • Marinade the boneless chicken pieces with all the mariande ingredients and keep it in the refrigerator to chill for 10 minutes
  • For the sauce combine all the ingredients under sauce in a bowl and keep it a side
  • In a wok heat oil on high flame
  • When the oil is steaming hot stir in the chillies, ginger, garlic, and white part of the spring onion and stir fry until chillies turn dark
  • Add the marinated chicken and stir fry till the chicken is golden in color
  • Add the sauce to the wok and bring to boil
  • Now add the peanuts
  • Now add the chicken stock mixed with cornflour and let the sauce thicken
  • Once done garnish kung pao chicken with the green part of the spring onions

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