Kung Pao Chicken Recipe

Kung Pao Chicken Recipe. Stir fried chicken tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.

Here is my style of Kung Pao chicken made using ingredients easily found in my Indian kitchen. The traditional recipe uses ingredients like Sichuan peppercorn and Shaoxing Wine which is hard to come by in India. This is a very healthy stir-fry made with marinated chicken, veggies and roasted peanuts. It comes together in no time.

Here is the video of Kung Pao Chicken Recipe

Here is how to make Kung Pao Chicken Recipe
Dice the boneless chicken breast into small cubes. To the cut cubes, add in the ingredients listed under “marination”. Mix well to combine. Marinate the chicken for 15-20 minutes.

While the chicken is marinating, prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Set aside.

Use the biggest burner on the stove for making Chinese stir-fries. High heat is key. Heat a wok on high heat. Add in the peanut oil. Add in the minced garlic and the ginger. Sauté for a few seconds.

Add in the chopped chillies and sauté for a few seconds.

Add in the marinated chicken pieces. Keep the flame on high and fry the chicken for about 5 minutes. Cut a piece of the cooked chicken. If its white inside, the chicken is cooked. Do not cook the chicken for long as the breasts will become rubbery. Keep the pieces small so it cooks fast and make sure to keep all the pieces roughly of the same size.

Add in the veggies and roasted peanuts. Cook for a couple of minutes. We need to keep the vegetables crunchy. So do not cook the veggies for long.

In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine.

Add in the sauce to the pan. Sauté for a couple of minutes so the chicken is well coated in sauce.

Finish with a generous sprinkle of chopped spring onion.

Serve with rice.

Kung Pao Chicken Recipe

5 from 1 reviews

Pin Recipe

Kung Pao Chicken Recipe. Stir fried chicken tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.

• Total Time: 35m
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

Ingredients for Marinating Chicken

500 grams boneless chicken breast
1.5 teaspoon dark soy sauce
1.5 teaspoon rice vinegar
1 teaspoon honey
1/4 teaspoon black pepper powder
2 teaspoon corn starch
1/4 teaspoon salt

Other Prep

12 dried red chillies – deseeded

For the Stir-Fry

2 tablespoon peanut oil
1 tablespoon minced ginger
2 tablespoon minced garlic
1 stalk celery, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/3 cup roasted peanuts

For the Sauce

1.5 tablespoon dark soy sauce
1.5 teaspoon rice vinegar
2 teaspoon corn starch
1/4 cup water
2 sprigs spring onion, chopped

Instructions

Dice the boneless chicken breast into small cubes. To the cut cubes, add in the ingredients listed under “marination”. Mix well to combine. Marinate the chicken for 15-20 minutes.

While the chicken is marinating, prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Set aside.

Use the biggest burner on the stove for making Chinese stir-fries. High heat is key. Heat a wok on high heat. Add in the peanut oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Add in the chopped chillies and sauté for a few seconds.

Add in the marinated chicken pieces. Keep the flame on high and fry the chicken for about 5 minutes. Cut a piece of the cooked chicken. If its white inside, the chicken is cooked. Do not cook the chicken for long as the breasts will become rubbery. Keep the pieces small so it cooks fast and make sure to keep all the pieces roughly of the same size.

Add in the veggies and roasted peanuts. Cook for a couple of minutes. We need to keep the vegetables crunchy. So do not cook the veggies for long.

In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine.

Add in the sauce to the pan. Sauté for a couple of minutes so the chicken is well coated in sauce. Finish with a generous sprinkle of chopped spring onion.
Serve with rice.

• Author: Suguna Vinodh
• Prep Time: 20m
• Cook Time: 15m

Keywords: Kung Pao Chicken