KUNG PAO CHICKEN – CHINESE RECIPE


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Member since 2014
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Serves 4 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

It is a traditional Sichuan recipe, prepared with peanuts and rice vinegar.


Ingredients You'll Need

INGREDIENT

1. Chicken breast 500 gm (cut into small pieces)
2. Chicken stock ½ cup
3. Ginger and garlic paste 1 tbsp
4. Sichuan pepper or dry red chili paste 2 tsp
5. Dry roasted peanuts ½ cup
6. Soy sauce 6 tbsp
7. White wine 5 tbsp
8. Rice vinegar 5 tbsp
9. Sugar 4 tbsp
10. Corn flour 2 tbsp dissolved in 1 cup water
11. Salt to taste
12. Dry red chili 4 broken into half
13. Cooking oil 3 tbsp


Directions

PROCESS


• Marinate chicken with salt and 2 tbsp wine and 2 tbsp soy sauce for overnight


• Heat oil in a pan, add peanuts and fry, add broken chilies and ginger & garlic paste and red chili paste, stir fry


• Add marinated chicken and stir fry until golden brown in color, on high flame


• Add soy sauce, white wine, rice vinegar and chicken stock, cover the pan and cook for 10 minutes


• Add sugar


• Add corn flour mixture and mix well, until the gravy is thick


• Serve hot


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