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Kung Pao Chicken

Posted by Navita Verma on

A simple stir fry recipe with sweet, spicy and nutty flavours.

20 minutes 

20 minutes

11

2

Prep Time

Cook Time

Ingredients 

Serving


What You’ll Need:

  • Whisk
  • Mixing bowl
  • Wok 

Ingredients:

  • 1 lb. Chicken thigh
  • 2 tbsp Soya sauce
  • 1tbsp Cooking wine
  • 4 tsp Cornstarch
  • 1tsp salt
  • 1 tbsp Chinese vinegar
  • 3 tbsp Oil
  • 10-15 Dried chili peppers
  • 1 tbsp Sichuan peppercorns
  • 2 bunch Scallions
  • ½ cup Roasted peanuts

Prep Instructions:

  1. Wash and cut the chicken into bite-size pieces.
  2. In a mixing bowl, marinate the chicken with soya sauce, cooking wine, 2 tsp. of cornstarch and salt. Refrigerate for 2 hours.
  3. In the meantime, thoroughly wash the scallions and cut the scallions into 2-inch pieces.
  4. In another bowl, whisk together Chinese vinegar and 2 tsp. of cornstarch to make a slurry.
  5. In a wok, heat oil on medium-high flame and add in the Sichuan peppercorns and chili peppers. 
  6. Roast for about 5-7 minutes, till fragrant.
  7. Add the marinated chicken to the wok and cook till golden brown.
  8. Add in the scallions and sauté for 2 minutes.
  9. Into this add in the Chinese vinegar and cornstarch slurry and cook for about 5 minutes.
  10. Then add in the slurry and cook for another 5 minutes.
  11. Finally, add roasted peanuts to this.

Delicious Kung Pao Chicken is ready to be eaten with a steaming bowl of rice.

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