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Kung Pao Chicken Recipe - Mahnoor Malik - Masala Tv

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Kung Pao Chicken

Calories
Carbs
Fats
Protein
Total serving

Ingredients
Chicken thighs 500 gm

For The Sauce
Corn flour/cornstarch 2 tsp
Light soy sauce 1 tbsp
Kikkoman soy sauce 1.5 tbsp
Balsamic vinegar 2 tbsp
Sugar 3 tbsp
Sesame oil 1/2 tsp
Water 1/3 cup
Oyster sauce as required

For Stir Fry
Sesame oil 2 tbsp
Garlic, minced 2 cloves
Ginger, finely chopped 1 tsp
Dried red chillies 6-10
Green chillies 3
Ground peppercorns 1.5 tsp
Whole peanuts, roasted 3/4 cup

Method

SAUCE & MARINADE CHICKEN:
Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water. Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes. Add water into remaining Sauce.

STIR FRY:
Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant. Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes. Add Sauce and pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
Just before the end, mix through peanuts and green part of the green onions. Serve.

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