Kung Pao Chicken Recipe
This Chinese classical has become one of my favourite dishes! So easy to make, so quick and with such a great burst of flavours and textures! Who needs Chinese take-out with such easy dishes? Not meðŸ¤
Kung Pao chicken has some key ingredients which you absolutely must add. Those are chilli peppers, peanuts and spring onion, everything covered in a luscious and delicious sauce. Serve it with a hot bowl of Jasmine rice and get ready to enjoy one of the best Chinese dishes!
Check out the reel here
- 400 g chicken breast (cut into bite-sized cubes)
- 1 tsp rice wine vinegar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 clove garlic (sliced)
- 1 Pcs ginger (1 inch approx., sliced or cut vertical)
- 5 Pcs dried chillies (I have used Kashmiri and I deseeded them)
- 3 tbsp peanuts
- 1 Pcs spring onion (cut into small rounds)
- 1 tbsp light soy sauce
- 3 tbsp good quality soy sauce (I used dark)
- 1 tsp rice wine vinegar
- white pepper
- 5 tbsp water
- 1 tsp cornstarch
- Preparing the chicken
Start by mixing the soy sauce and the rice wine vinegar with the chicken, then add the cornstarch and coat well. Let it marinate for 10-20 minutes. In a hot pan, add 1 tablespoon of the oil and cook the chicken until it turns fully cooked and golden. It will form a nice crust because of the cornstarch. Take the chicken out on a plate.
- Finishing the dish
In the same pan, add the remaining oil and fry the garlic, ginger and chillies until fragrant. Do not burn. Add the chicken to the pan, stir for 1 minute, then add the sauce (for the sauce simply mix all the ingredients listed above together) and the onion and the peanuts and stir until thickened.Â
Serve with steamed Jasmine rice.
I told you it is that easy! Enjoy!