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Kung Pao Chicken Recipe

Traditionally in China, Kung Pao Chicken is a dry stir fry dish. Kung Pao Chicken is a famous Sichuan-style specialty, popular with both Chinese and foreigners. The major ingredients are diced chicken, dried chili, and fried nuts. The diced chicken is covered with cornstarch, and vegetables, sweet and sour sauce and mashed garlic are added. I always try to have this when I travel to China to enjoy the original taste of Sichuan pepper and Chinese wine.

  • Prep time:
  • 15mins
  • cook time:
  • 20mins
  • serves:
  • 3

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    • (0)

Non-vegetarian

Level : Moderate

Cuisine : Chinese

Course : Sides

Tags

  • #Contest169
  • #OutOftheBorderRecipe
Ingredients

Ingredients For Kung Pao Chicken Recipe

Methods
  • 1. Keep all the spices and cut the bell peppers and onions, garlic cloves, spring onions. Marinate the chicken cubes with chilli powder, garlic paste, salt, cornflour, vinegar for 20 minutes.
  • 2. This meat tenderising technique is used by Chinese.
  • 3. Toss marinated chicken in soy sauce (this tenderizes and adds a nice crust) in vegetable oil and keep aside. Fry the cashewnuts.
  • 4. Cook dry red chillies, onions, spring onions then bell peppers and minced garlic cloves.
  • 5. Now in a bowl add soya sauce, 1 tbsp cornflour and 2 tbsp sweet red chilli sauce and mix. Take a fresh wok and transfer the tossed veggies and fried chicken and pour sauce into the wok.
  • 6. Cook till the chicken are nicely coated and the sauce thickens and gives a dark red color and now ready to eat.
  • 7. Garnish with spring onions and sesame seeds.Serve over rice or noodles for a dish that your family will love!
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