Kung Pao Chicken

• 1 & 1/2 pound boneless chicken (cut into cubes)
• 1/4 tsp white pepper (ground)
• 1/2 tsp kosher salt
• 1 tsp soy sauce
• 1 tsp Shaoxing wine or white wine
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1/2 tsp cornstarch

For Sauce

• 2 tbsp chicken stock
• 1 tbsp soy sauce
• 1 tbsp shaoxing wine or white wine
• 1 tbsp white vinegar
• 1 tbsp sugar
• 1 tsp sesame oil
• 2 tsp cornstarch
• 2 – 3 tbsp peanut oil
• 1 red bell pepper
• 1 green bell pepper
• 1 zucchini (cut to cubes)
• 1/2 cup roasted peanut
• 2 stalks celery (cut lengthwise)
• 2 – 3 garlic cloves (minced)
• 2 tsp minced ginger
• 1 scallion (cut lengthwise)
• 8 dried red chilli or 1/4 tsp red pepper flakes

Method

Step 1

Marinate chicken with all the ingredients mentioned under ‘for marination’. Keep aside for 15 – 20 min.

Step 2

In a bowl, combine soya sauce, wine, vinegar, sesame oil, corn starch, chicken stock and sugar. Mix well until blended. Sauce is ready, keep aside.

Step 3

Heat 1 tbsp of oil in a kadhai on high flame. Wait until it starts smoking. Now, add the chicken and cook for about 2 -3 minutes. Keep stirring continuously. Transfer this chicken into a bowl.

Step 4

In the same kadhai, add 2 tbsp of oil and in the same manner wait until it starts smoking.

Step 5

Add bell peppers, zucchini and celery. Keep tossing and stirring for about a minute. Now, add the peanuts and combine well.

Step 6

Shift the vegetables to the sides of the kadhai and add garlic, ginger, scallions and chilli in the centre. Stir this well for about half a minute.

Step 7

Now, add chicken and sauce. Mix well and allow it to cook until the sauce thickens and the chicken is cooked completely.

Step 8

Serve this sweet and sour chicken immediately.

Was This Article Helpful?