🍗 Kung Pao Chicken – The tingling taste of the province of Sichuan
Kung Pao Chicken is a famous non-veg dish in China’s Sichuan province. This dish is a unique blend of pungent, sweet and light sour flavors. It contains small pieces of chicken cooked with soy sauce, peanuts and dry red pepper. Today this dish has become the identity of Chinese restaurants all over the world.
🧄 Required Material:
Bonneless chicken – 500 grams
Dry red chilli – 6–8
Peanuts – 1⁄4 cup (roasted)
Chopped garlic – 1 tbsp
Ginger – 1 tbsp
Onion – 1 (sliced in pieces)
Capsicum – 1 (cut in pieces)
Soy sauce – 2 tbsp
Red chilli sauce – 1 tbsp
Vinegar – 1 tsp
Cornflour – 1 tbsp
Sugar – 1 tsp
Salt – to taste
Oil – for frying and cooking
👨 🍳 Method of preparation:
Marinate chicken: Add a little salt, soy sauce and cornflour to chicken pieces and keep it for 15–20 minutes.
Fry: Heat the oil in a pan and fry the marinated chicken until golden brown and set aside.
Prepare the sauce: Put a little oil in the same pan, fry the ginger-garlic, then add the dry red chilli and onion.
Mix: Now add soy sauce, red chilli sauce, vinegar, sugar and cook with a little water.
Add chicken: Add the fried chicken and peanuts. Keep stirring on high heat for 3-4 minutes.
Serve: Serve hot kung pao chicken with fried rice or noodles.
🍽️ Tips:
If you prefer less spicy, reduce the amount of dry peppers.
Put the peanuts in the end so that its crunch remains.
