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Kung pao Chicken recipe
Hot and spicy Chinese curry
Ingredients for Kung pao Chicken recipe
11/2 LB boneless chicken, cut into strips
Marinade:
1 tbsp soya sauce
2 tbsp sesame oil
1 tbsp rice wine or sherry
1 egg white, lightly beaten
1/2 tsp salt
Stir fry:
2 tbsp peanut or corn oil
4 dried red chilies, split
1 tbsp minced garlic
1/2 tbsp grated ginger
1 tsp Szechwan pepper, toasted and crushed
2 scallions, cut in 1/2-inch pieces
1 red bell pepper, cut in pieces
Sauce:
2 tbsp soya sauce
2 tbsp rice wine or sherry
2 tbsp Chinese black vinegar or balsamic vinegar
1 tsp sugar
1 cup chicken broth
1 tbsp corn flour, dissolved in 2 tbsp water
Garnish:
1/4 cup roasted peanuts
How to make Kung pao Chicken?
Combine the marinade ingredients with the chicken.
Mix well and keep aside for 30 minutes in the refrigerator.
Heat a wok or heavy bottomed vessel.
Add peanut/corn oil in a wok.
Add the chilies and cook until they begin to darken.
Add the garlic, ginger and Szechwan pepper, continue to stir fry.
Now add the marinated chicken to the wok.
Stir-fry for 2-3 minutes until brown.
Add the scallions and bell pepper.
Blend in the sauce mixture. Bring to simmer.
This Recipe Submitted by :Meena
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