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Kung Pao Chicken-
Chicken cooked with a chinese sauce and roasted peanuts

Preparation Time :
30 minutes
Cooking Time :
25 minutes
Servings :
4
       Ingredients How to?

  • Boneless chicken breasts, cut into 1 inch cubes - 400 grams
  • Eggs - 2
  • Cornflour/ corn starch - 6 tablespoons
  • Lemon juice - 1 1/2 tablespoons
  • White pepper powder - 1/2 teaspoon
  • Salt to taste
  • Spring onions with greens, finely chopped - 2
  • Oil - 4 tablespoons + to deep fry
  • Dried red chillies, broken - 5-6
  • Ginger, finely chopped - 1 inch piece
  • Garlic, finely chopped - 4-5 cloves
  • Soy sauce - 2 tablespoons
  • Sugar - 2 teaspoons
  • Rice wine (optional)- 3 tablespoons
  • Chicken stock - 1/2 cup
  • Roasted peanuts - 1/4 cup
  • Chilli oil - 2 tablespoons

  1. Mix the eggs, four tablespoons of corn flour, lemon juice, white pepper powder and salt into the chicken pieces. Leave aside to marinate for half an hour preferably in the refrigerator.
  2.  Mix the remaining corn flour in half a cup of water. Set aside the spring onion greens for garnish. Heat sufficient oil in a wok and deep fry the marinated chicken for three minutes or until the chicken is light golden brown in color. Drain on absorbent paper.
  3. Heat four tablespoons of oil in a wok or a pan, add the broken red chillies, ginger and garlic and stir-fry for a minute. Add the spring onions and continue to stir-fry for a minute more.
  4. Add the soy sauce, sugar, rice wine and salt and mix. Stir in the chicken stock and cook briefly. Stir in the corn flour mixture and immediately add the fried chicken and peanuts.
  5. Cook for two minutes on high heat, stirring continuously.
  6. Drizzle the chilli oil and serve hot, garnished with the reserved spring onion greens.

     

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