You can cook this super easy Kung Pao chicken in less than 10 minutes! Absolutely no deep-frying is required, which makes cleaning up so much easier. If you're thinking of what to cook for lunch or if you like Chinese chicken dishes, you must give this Kung Pao Chicken recipe a try. We are confident that you will love it. Feel free to throw in some vegetables to make this dish even more wholesome. Add a sunny side up to complete the meal. Try it and let us know what you think 🙂
See the ingredient list below for your easy reference.
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Kung Pao Chicken
Ingredients:
Serves 3 - 4 pax
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Marinated chicken
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280g boneless chicken thigh meat (remove skin & cut into bite size pieces)
1 tablespoon light soy sauce
A few dashes of white pepper
1 tablespoon of cornflour
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Sauce
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200ml water
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
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Other ingredients
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5g thinly sliced young ginger
100g red onion
2 stalks spring onion
5 cloves thinly sliced garlic
10 pieces dried chilli (rehydrated & deseeded)
1 teaspoon Szechuan peppercorn (dry roasted & grounded into powder)
1 tablespoon sesame oil
2 tablespoons black vinegar
1 tablespoon Chinese cooking wine (Shaoxing Huatiao wine)
A handful of roasted peanuts or cashew nuts
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Kung Pao Chicken is the perfect dish to cook for lunch or dinner. Serve with steamed rice, porridge or noodles.
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