Kung Pao Chicken

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Oil Free Tandoori Chicken, Best Oil Free Murg Tikka , Easy Oil free Barbecued Chicken

Rate This Recipe
4

Ingredients

  • 1.5 kg - skinless, boneless Chicken breast halves, cut into chunks
  • 2 tbsp - soya sauce
  • 2 tbsp - sesame oil
  • 2 tbsp - cornstarch, dissolved in 2 tablespoons water
  • 1 ounce hot chilli paste
  • 1 tsp - distilled white Vinegar
  • 2 tsp - Brown sugar
  • 4 green onions, chopped
  • 1 tbsp - chopped Garlic
  • 16 nos Water Chestnuts
  • 8 tbsp - chopped Peanuts

How to Make Kung Pao Chicken

  • To make marinade:
  • Combine soya sauce, 1 tbsp oil, 1 tbsp cornstarch/water mixture and mix together.
  • Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat.
  • Cover dish and place in refrigerator for about 30 minutes.
  • To make sauce:
  • In a small bowl combine 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch/water mixture, chilli paste, vinegar and sugar.
  • Mix together and add green onion, garlic, water chestnuts and peanuts.
  • In a medium skillet, heat sauce slowly until aromatic.
  • Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
  • When sauce is aromatic, add sauted chicken to it and let it simmer together until sauce thickens.