Chicken Kung Pao

Chicken Kung Pao is a famous American-Chinese recipe , inspired by the Szechuan cuisine . Usually the Kung Pao chicken is dry but many loves it with gravy . My version is with gravy . 🙂

Ingredients ;

1 lb or 500 gram chicken thighs and breast , cut in cubes

For the marinade :

1 tbl spoon soy sauce
1/2 tea spoon vinegar
1/2 tea spoon sugar
1/2 tea spoon finely minced garlic
2 tbl spoon cornstarch

For the sauce :

1 tbl spoon soy sauce
1 tbl spoon hot sauce/ sriracha
1 tea spoon white vinegar
1/2 tbl spoon sugar
1/2 cup chicken stock ( you can add 1 chicken bouillon or cube/ 1 tea spoon chicken powder in half cup of warm water , mix until dissolved in water)
4 cloves of garlic ( almost 3/4 th tbl spoon) , finely minced or grated
1 tea spoon sesame oil
1 tea spoon tasting salt
1 tea spoon red chili flakes
1 tea spoon cornstarch

Other ingredients :

Peanuts
cubed onion
Cubed bell pepper
Oil

Procedure :

1. Marinate the chicken with the ingredients mentioned for marinade dor at least 2 hours .

2. In a bowl , combine all the ingredients for sauce and mix well.

3. In a pan , heat oil and fry the peanuts until brown . Keep it aside . Add the chicken , fry until meat is white and juices run clear . Add the sauce and cook until thickens . Add the cubed onion, peanuts and bell pepper .

Serve Hot with fried or steamed rice !!

Notes:

We didn’t use salt in the recipe as the sauces contain enough salt . But you can add at the end of cooking if required . 🙂