Pao Chicken- Chicken cooked with a chinese sauce and
Preparation Time : 30 minutes
Cooking Time : 25 minutes
Servings : 4
Boneless chicken breasts, cut into 1 inch cubes -
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
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.
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.
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.
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.
Cook for two minutes on high heat, stirring
Drizzle the chilli oil and serve hot, garnished
with the reserved spring onion greens.