Kung Pao Chicken

Spencer’s By
18 Sep, 2018
Rating:
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Prep - 30 Min. | Cook - 30 Min.
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Succulent pieces of chicken marinated with rice wine, sauted in flavourful sesame oil, tossed with a spicy yet ambrosial sauce and topped with crushed peanuts & scallion greens.

Ingredients

Servings
Must have
Must have
Soy sauce 15 g Sold Out
Chinese rice wine or dry sherry 10 g
Cornstarch 10 g Sold Out
Boneless chicken breasts Cut into 1-inch cubes 500 g Sold Out
Sauce
Chinese balsamic vinegar 15 g Sold Out
15 g
Soy sauce Pantai Light Soy Sauce Bottle 200Ml
MRP ₹245
5 g
Hoisin sauce Ong'S Hoisin Sauce Bottle 227g
MRP ₹240
Sesame oil 5 g Sold Out
10 g
Sugar Smart Choice Sugar 1kg
MRP ₹72 ₹51 (29% OFF)
g
Cornstarch Weikfield Corn Flour 500g
MRP ₹80
5 g
Ground Pepper Catch Black Pepper Powder 100g
MRP ₹130 ₹117 (10% OFF)
10 g
Vegetable oil Fortune Pure Sunflower Oil Pp 1Ltr
MRP ₹168 ₹150 (11% OFF)
20 g
Dried red chilies DNV Chilli Whole 50g
MRP ₹25
Onions thinly sliced 50 g Sold Out
Garlic cloves minced 10 g Sold Out
Grated fresh ginger 5 g
Unsalted dry-roasted peanuts 50 g Sold Out

How to Prepare

1.

Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved.

2.

Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.

3.

Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper.

4.

Stir until the sugar and cornstarch are dissolved and set aside.

5.

You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a little smoky.

6.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base.

7.

Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.

8.

Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes.

9.

Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

Ready! Time to dig in

Expert Tip

Kung Pao Chicken

Nearest Store

Spencer Retail Limited,Quest, 33, Syed Amir Ali Avenue, Kolkata
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