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Kung Pao Chicken Recipe

Give your boring old cuisine a new look. Prepare the Kung Pao Chicken from the specialized method posted online on this page. You can consider it for making it for the Dawat or even for casual lunch or dinner.

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Time

0:55 - 0:15

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4666

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Submited by

Warda Bashir from Abbottabad

Ingredients

1 kg skinless, boneless chicken breast chunks
2 tablespoons soya sauce
2 tablespoons sesame oil,
2 tablespoons corn flour, dissolved in 2 tablespoons water
1 ounce hot chili paste
1 teaspoon white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
4 ounces chopped peanuts

Method

To Make Marinade: Combine 1 tablespoon soya sauce, 1 tablespoon oil and 1 tablespoon corn flour/water mixture and mix together.
Place chicken pieces in a bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon corn flour/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts.
In a medium pan, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

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