Ingredients for Kung Pao Chicken
(Tsp- Teaspoon; Tbsp- Tablespoon )
– 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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