Kung Pao Chicken
- Chicken, boneless thigh pieces cubed- 450 gms (1 lb)
For marination:
- Salt-1/2 tsp
- Pepper powder- 1/4 tsp
- Dark Soy Sauce- 1 tbsp
- Corn flour - 4 tsp
- Brown or white sugar- 1 tsp
- Sesame oil- 2 tsp
Vegetables:
- Green Zucchini- 125 gms cubed
- Red Bell Pepper- 125 gms cubed
- Roasted Peanuts - 1/4 cup
- Garlic, chopped -6 cloves (9-10 gms)
- Ginger, fine chopped - 1 tsp
- Red chillies - 8 (cut into 1/2 “ pieces)
- Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp
Kung Pao Sauce:
- Low sodium Soy Sauce- 1 tbsp
- Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine)
- Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick)
- Sugar- 1 tbsp
- Water -4 tbsp
- Cornstarch- 1 tsp
Other Ingredients:
- Oil- 2 tbsp
Preparation:
- Marinate chicken pieces for 30 mins.
- Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside.
- Cut the boneless chicken thighs into cubes.
- Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces
Process :
- Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned
- Remove and set aside for use later.
- In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs
- Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.
- Mix and stir fry on high heat for 3 mins
- Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat.
- Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat.
- Serve hot with noodles or fried rice.
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