- Chicken breast 300g boneless and skinless
- dry sherry ½ tablespoon
- Soy sauce 6 tablespoon, divided
- Baking soda 1 teaspoon
- Corn starch 2 teaspoons, divided
- Water 1 cup
- Vinegar 2 tablespoons
- Hoisin sauce 3 teaspoons
- Sugar 2 tablespoons • 470 kcal
- Canola oil 2 tablespoons
- Sesame oil 2 tablespoons
- Cloves Garlic 6, peeled and grated
- Fresh ginger 1 tablespoon, grated
- Red bell pepper ½ medium , diced
- Green bell pepper 1 medium, diced
- Dried red chilies 4 whole
- Spring onions 4, thinly sliced including greens
- roasted peanuts ¼ cup
Enjoy the amazing sweet and sour flavors of oriental cooking in this utterly delicious preparation that required practically no cooking skills.
The piping hot bowl of Kung Pao chicken is as appealing to the eyes as to the taste buds and you can serve a delicious spread of gourmet food to your family without shelling out big bucks unnecessarily!
What is kung pao chicken
Kung Pao Chicken is a spicy chicken dish with a delicious Kung Pao sauce. It comes from the Chinese province of Sichuan and is popular in Chinese entrees or restaurants here in the United States. Kung Pao sauce has a strong, sweet and sour flavor with a slight spicy note.
How to make kung pao chicken
Clean and cut the chicken breast in to 1 inch sized cubes. Add the cubed chicken in a small bowl. Add the dry sherry, 2 tablespoons soy sauce, baking soda and 1 teaspoon corn starch to the chicken cubes and mix it well. Keep the bowl aside. In another bowl add the water, remaining soy sauce, vinegar, hoisin sauce, sugar, and 1 teaspoon of corn starch.
Mix all the ingredients well until nicely combined. Add canola oil to a heavy bottom pan and heat the oil. Fry the coated chicken in the hot oil on all sides for 4 to 5 minutes or until brown in color while stirring the chicken pieces constantly. Remove the chicken pieces in to a separate bowl. In another bowl, add the sesame oil and add the grated garlic, grated ginger, diced red bell pepper, diced green bell pepper, whole dried red chilies and stir all the ingredients together for a minute.
Pour the corn starch sauce in to the sautéed veggies and let it boil for 2 minutes. Stir the gravy and when it starts to thicken add the fried chicken pieces, thinly sliced spring onions with greens, roasted peanuts, and cook everything on simmer for 4 to 5 minutes while stirring intermittently. Serve hot Kung Pao chicken with boiled plain rice and enjoy!
Add about ½ a cup of more water to the gravy and let it boil if you feel the dish is turning out too thick. Add ½ a teaspoon of corn starch slurry to the gravy if you feel that the gravy is a little too thin.
Nutritional information (per serving): 303 Calories, 19.5g Total fat (2.7g Saturated fat, 6.4g Polyunsaturated fat, 9.6g Monounsaturated fat), 32.6mg Cholesterol, 1755.8mg Sodium, 206.2mg Potassium, 16.8g Total carbohydrates (2.1g Dietary fiber, 6.1g Sugars), 16.8g Protein