Kung Pao Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Boneless and skinless chicken breast – 2 (about 400 gms)
  • Peanuts – ¼ cup
  • Green bell pepper – 1, medium
  • Dry red chilli – 8 to 10
  • Green onion or leek – 1 cup, chopped
  • Vegetable oil – 4 tbsp
For marinade –
  • Egg – 1
  • Cornflour – 3 tbsp
  • Soy sauce – 2 tbsp
  • Salt and pepper to taste
For sauce –
  • Rice wine vinegar – 1 tbsp
  • Soy sauce – 2 tbsp
  • Red chilli sauce – 2 tbsp
  • Brown sugar – 2 tbsp
  • Water – 2 tbsp
  • Cornflour – 2 tbsp
  1. Wash and pat dry the chicken breasts. Cut them into 1 inch cubes.
  2. Mix all ingredients listed under marinade and add the chicken cubes to it. Mix well. Let them marinade for 30 minutes.
  3. Heat the vegetable oil in a wok. When the oil is hot, add the peanuts and fry them until dark and crispy. Take them out and put on an absorbent kitchen towel and sprinkle some salt.
  4. Next add the dry red chillies to the hot wok and saute them until glossy. Take them out and reserve with the peanuts.
  5. Now fry the chicken cubes in batches until dark and cooked through. Take them out and set aside in a bowl.
  6. While the chicken is being cooked, mix all the sauce ingredients. Cut the bell pepper into thin strips about 1 inch long. Chop the green onion or leek finely.
  7. Once all the chicken cubes are cooked, keep them aside. Then add the chopped green onion (or leek) and the bell pepper to the wok. Saute them on high heat for 5 minutes until soft.
  8. Add the prepared sauce, fried chicken cubes, peanuts and dry red chillies. Toss everything well to coat with the sauce. Serve hot with sticky rice!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2016/09/kung-pao-chicken/