Kung Pao Chicken Recipe

INGREDIENTS

500 gm boneless, skinless chicken breast
2 tbsp white wine
2 tbsp soya sauce
2 tbsp sesame oil
2 tbsp corn starch dissolved in 2 tbsp water
2 tsp hot chili paste
1 tsp white vinegar
2 tsp brown sugar
1 tsp Catch white pepper powder
1 tsp Catch black pepper powder
Catch table salt
4 green onions, chopped
1 tbsp chopped garlic
2 tbsp chopped peanuts
Accompaniments with Kung Pao Chicken:

  • Chili Sauce
  • Sriracha Sauce

INSTRUCTIONS

  1. To make the marinade: Combine 1 tbsp wine, 1 tbsp soya sauce, 1 tbsp oil and 1 tbsp corn starch/ water mixture, together. Place chicken piece in a glass dish and add the marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  2. To make the sauce: In a small bowl, combine 1 tbsp wine, 1 tbsp soya sauce, 1 tbsp oil and 1 tbsp corn starch/ water mixture, chili paste, vinegar and sugar. Mix together and add green onions, garlic, peanuts, Catch black pepper powder, Catch white pepper powder and Catch table salt.
  3. In a medium skillet, heat sauce, until aromatic.
  4. Remove chicken from marinade and sauté in a large skillet until the meat is white.
  5. When sauce is aromatic, add sautéed chicken to it and simmer together until sauce thickens.

Recipe Notes/Suggestions:

  • For vegetarians, the same can be prepared with paneer.
  • Make sure you don’t overcook the chicken.
  • Adjust the spices as per your taste.

Other than the Kung Pao recipe, there are some other easy snack recipes that you can try making at home too, like:

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