Kung Pao Chicken
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Kung Pao Chicken is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers.
- PREP TIME: 20 minutes
- COOK TIME: 30 minutes
- SERVINGS: 8 persons
INGREDIENTS
- 1 teaspoon cornflour
- ¼ cup vinegar
- ¼ cup chicken stock
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 kg chicken boneless, cubed
- 2 tablespoon oyster sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon soya sauce
- 1 tablespoon chilli garlic sauce
- 3 tablespoon oil
- 8-10 dry red chillies
- 4 garlic cloves, crushed
- 1 capsicum, chopped
- ½ cup bamboo shoots, sliced
- 1 tablespoon cornflour, dissolved in 2 tablespoon water
- ½ cup peanuts, toasted
DIRECTIONS
- 1. Combine balsamic vinegar, cornflour, chicken stock, sesame oil, sugar in a small bowl.
- 2. Marinate chicken cubes in it and leave for 30 minutes.
- 3. Combine hoisin sauce, oyster sauce, soya sauce, chilli garlic sauce and set aside.
- 4. Heat oil. Add garlic & chillies and cook for about 30 seconds.
- 5. Add chicken and stir fry for about 5-10 minutes.
- 6. Add capsicum and bamboo shoots and sauté for about 2-3 minutes.
- 7. Add sauces and boil.
- 8. To thicken, mix cornflour with water and add slowly and keep stirring till it thickens.
- 9. Lastly add peanuts and serve.
Notes:
Photo credits: Shutterstock.com
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