KUNG PAO CHICKEN – CHINESE RECIPE
CATEGORIES
INGREDIENTS
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 10
  • 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
  1. PROCESS
  2. • Marinate chicken with salt and 2 tbsp wine and 2 tbsp soy sauce for overnight
  3. • Heat oil in a pan, add peanuts and fry, add broken chilies and ginger & garlic paste and red chili paste, stir fry
  4. • Add marinated chicken and stir fry until golden brown in color, on high flame
  5. • Add soy sauce, white wine, rice vinegar and chicken stock, cover the pan and cook for 10 minutes
  6. • Add sugar
  7. • Add corn flour mixture and mix well, until the gravy is thick
  8. • Serve hot
RECIPE BACKSTORY
It is a traditional Sichuan recipe, prepared with peanuts and rice vinegar.