Take out style Kung Pao Chicken with marinated chicken, the signature sweet-sour-salty Kung Pao sauce with the addictive tingling heat from sichuan pepper.
Its an explosion of big, BIG flavours – and its a reall... y quick and easy recipe.
Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive – so its a good thing its easy to make at home so we do not need to order takeout every time we crave it!! We love the strong flavoure sweet-soursavoury sauce with the signature tingle of numbing heat from the Sichuan pepper!
Kung Pao sauce has a strong flavour that is sweet, sour, savoury and with the signature tingle of heat from Sichuan pepper. Its glossy and thickened with cornstarch / cornflour, and because it has such a strong flavour, this stir fry has less sauce than other Chinese favourites.
With all most stir fries, once you start cooking, things move quickly! It takes about 6 minutes to cook. So make sure you have all ingredients prepared and ready to toss in.
Kung Pao chicken - done right! The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour with the numbing tingle from Sichuan pepper.
Kung pao chicken is an addicting stir-fried chicken dish filled with crisp veggies and crunchy peanuts! It is a traditional Sichuan dish that has popularized all over China as well as the US, and is super simple to make at home!
If you have never had Kung Pao chicken, the dish consists of juicy bites of chicken, crisp veggies, and crunchy, roasted peanuts — all deliciously coated by a sweet, tangy, and savory sauce!
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Ingredients for Chinese Kung Pao Chicken
Steps for Chinese Kung Pao Chicken
Chinese Kung Pao Chicken
Ingredients
300 gram Boneless Chicken
2 tablespoon Light Soya Sauce
Half teaspoon Salt
1 teaspoon White Vinegar
Half teaspoon White Pepper Powder
1 teaspoon Corn Flour
1 tablespoon Dark Soya Sauce
1 tablespoon Light Soya Sauce
1 tablespoon Brown Sugar
1 teaspoon Vinegar
Half teaspoon White Pepper Powder
2 teaspoon Corn Flour
4 to 5 tablespoon Water
2 to 3 tablespoon Oil
1 tablespoon Oil
1 teaspoon Garlic
1 teaspoon Ginger
4 to 5 dried Red Chillies
1 tablespoon Chilli paste
Red and Green Bell peppers
1/4th cup Peanuts
Steps
Take 300 gram boneless chicken wash and cut them into small pieces.
The chicken pieces should be dry, then add 2 tablespoon light soya sauce, half teaspoon salt, 1 teaspoon white vinegar, half teaspoon white pepper powder, 1 teaspoon corn flour mix it well and marinate for 15 to 20 minutes.
In a bowl take 1 tablespoon dark Soya sauce, 1 tablespoon light soya sauce, 1 tablespoon brown sugar, 1 teaspoon vinegar, half teaspoon white pepper powder, 2 teaspoon corn flour, 4 to 5 tablespoon water, mix it and keep aside for further use.
Heat 2 to 3 tablespoon oil in a pan, now add the marinated chicken pieces to it and saute for 2 minutes on high flame then cover and cook on low flame till soft.
Cook it for 7 to 8 minutes till the chicken changes its colour to light golden. Remove them from the pan and keep aside.
Heat 1 tablespoon oil in a pot, add 1 teaspoon chopped garlic, 1 teaspoon chopped ginger, 4 to 5 dried red chillies, sauté for a minute then 1 tablespoon red chilli paste, fry it for 2 to 3 minutes, then add red and green bell peppers cut in small pieces, 1/4th Cup peanuts (peel them and roast it for a minute) then add toss all the ingredients for a minute, then add the prepared sauce and a little water.
Keep it on low flame and mix it properly so that no lumps are formed.
At this point check the salt, bring it to a boil and check the consistency of the gravy as per your requirement.
Then add some green part of spring onion cook it for a minute and then off the flame.
Serve it with Egg fried rice of plain rice.
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Tips *Use thigh boneless for soft and juicy chicken. *Cook the Kung Pao sauce down until it reduces to a syrupy consistency with quite an intense flavour. The consistency of the sauce should be thick, syrup and intense dark brown in colour. * Adjust the chilli according to your preference.
