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Kung Pao Chicken 宫保鸡丁

INGREDIENTS

  • Chicken, boneless thigh, cubed
  • Rice

FOR VEGETABLES

  • White onion cut into 4-5 pieces 
  • Roasted Peanuts - 1/4 cup
  • Cucumber – 125g cubed
  • Carrot – 125g cubed
  • Garlic, chopped
  • Ginger, fine chopped
  • Dried red chilies - 5-6 pieces 

FOR MARINATION

  • Salt-1/2 tsp
  • Pepper - 1/4 tsp
  • Rice wine – 1 tbsp
  • Soy Sauce- 1 tbsp 
  • Cornflour - 4 tsp 
  • White sugar- 1 tsp
  • Sesame oil- 2 tsp2

PREPARATION:

  • Marinate the chicken
  • Cut the chicken into bite-size cubes then mix with marination for 30 minutes.
  • Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well and set aside.
  • Chop the boneless chicken thighs into small pieces.
  • Also chop the onion into small pieces.

METHOD:

  • Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on a high heat for 3 mins until browned. Remove and set aside for use later.
  • In the remaining oil, add 1/2 tbsp oil and heat it. Now add the chilies, chopped ginger & garlic. Stir fry on high heat for around 30 secs.
  • Add the cucumber and carrot. Season with a pinch of salt & pepper. Mix and stir fry on high heat for 3 mins.
  • Add back in the fried chicken and the roasted peanuts. Mix & stir fry for 2 mins on high heat.
  • Lastly, add the prepared Kung Pao Sauce & onions. Stir fry for 2 mins on medium heat.
  • >Serve with hot rice.
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