Kung Pao Chicken

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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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.

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