Last Updated on
This one is a typical Chinese dish prepared from chicken, peanuts and bell peppers and is has a sweet, sour and spicy sapidity to it. This easy to cook dish can go as a perfect starter or can be served with rice as a main course dish. Try out this recipe and do tell us how your version of Kung Pao chicken turned out.
|Serves||Preparation Time||Cooking Time|
|4 People||15-20 Minutes||25-30 Minutes|
- 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
- 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
Marinate chicken with all the ingredients mentioned under ‘for marination’. Keep aside for 15 – 20 min.
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.
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.
In the same kadhai, add 2 tbsp of oil and in the same manner wait until it starts smoking.
Add bell peppers, zucchini and celery. Keep tossing and stirring for about a minute. Now, add the peanuts and combine well.
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.
Now, add chicken and sauce. Mix well and allow it to cook until the sauce thickens and the chicken is cooked completely.
Serve this sweet and sour chicken immediately.