Kung Pao Chicken
Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. This classic dish is in Sichuan cuisine. Kung pao chicken dish is found throughout China. Here we provide you with its recipe to enjoy it at your home. It’s a quick and fast recipe to make and present.
Kung pao chicken is normally served with boiled rice. You can make variety of rice with Kung pao chicken. You can make vegetable fried rice; you can make garlic rice, butter rice and many more with Kung pao chicken. Kung pao chicken has dry fruits in it which makes it tastier and healthier. It is also rich in proteins and carbohydrates.
Kung pao chicken is available at many Chinese restaurants but this recipe will help you to make it at home. It is very delicious and incredibly quick recipe with fewer ingredients. You should use quality ingredients to make it tastier. Addition of soya sauce and sesame will give it a nicer taste also. Hope you like these suggestions.
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Chicken Breast Cubes: 250 gm
Ginger Garlic Paste: 1 Tbsp
Chinese Chilli Sauce: 1 Tbsp
Corn Flour : 1 Tbsp + 1 Tbsp
Oil: 2 Tbsp
Sesame Oil: 1 Tsp
Crushed Garlic: 1 Tsp
Red Chilli: 4-5
Soy Sauce: 2 Tbsp
Vinegar : 2 Tbsp
Spicy Ketchup: 2 Tbsp
Water: 1/2 Cup
White Pepper: 1/4 Tsp
Iodized Salt: As per your taste
Cashew Nuts: 2 Tbsp
How to make Kung Pao Chicken
METHOD:
Combine water, Vinegar and Iodized Salt in a mixing bowl and make a brine. Rest the chicken in this solution for 1 hour in the refrigerator
Take it out. Run it under tap water thoroughly. Dry it and keep it aside
Combine chicken, Ginger Garlic Paste, Chilli Sauce and 1 tbsp of corn flour in a mixing bowl, mix them well
Heat some oil up in a nonstick wok/pan and add that mixture of chicken. Stir-fry for 5-6 minutes. Strain and keep them aside
Using leftover oil from the same pan, lightly saute crushed ginger, garlic, and red chillis
Add rest of the ingredients to this and cook till it comes to a full boil
Mix cornflour with 1 tbsp water and add to the sauce and cook for a minute or two till it gets thick
Add fried chicken, coat it well and cook for two more minutes on low heat
Garnish with cashew nuts
Posted By:
Samia siddiqui, Sargodha