Kung pao chicken

Kung pao chicken

Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive – so it’s a good thing it’s easy to make at home so we don’t need to order takeout every time we crave it!! We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper!

Ingredients

  • Chicken – 300 gm
  • Egg white – 1 no’s
  • Bell pepper – 1/2 no’s
  • Spring onion – 2 no’s
  • Ginger & garlic – 1 tbsp(sliced)
  • Red chilli – 3 no’s
  • Roasted peanuts – 1 tbsp
  • Salt – to taste
  • Black pepper – 1 tsp

For sauce

  • Soya sauce – 2tsp
  • Chilli sauce – 1tsp
  • Sugar – 1/2tsp
  • Cornstarch – 2tsp
  • Hoisin sauce – 1tsp
  • Sesame oil – 1tsp
  • Oil – for frying

Method

  • Marinate chicken with salt, pepper, egg white, soya sauce & cornflour
  • Mix well & deep fry the chicken.
  • For sauce mix soya sauce, chilli sauce, hoisin sauce, sugar & cornstarch.
  • Heat oil in a pan add g&g, red chilli & sauté well
  • Add bell pepper, sauce & mix well,
  • Finally add fried chicken, spring onion & roasted peanut & serve hot.
  • Drizzle with sesame oil.

In this Recipe

Video Recipe

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