KungPaoChicken

Kung Pao chicken is a classic Chinese dish from the Szechuan province – spicy, slightly sweet and incredibly delicious ”

Ingredients:

  • Chicken Breast Cubes : 250 gm
  • National Ginger Garlic Paste : 1 Tbsp
  • National Chinese Chilli Sauce : 1 Tbsp
  • Corn Flour : 1 Tbsp + 1 Tbsp
  • Oil : 2 Tbsp
  • Sesame Oil : 1 Tsp
  • Crushed Garlic : 1 Tsp
  • Red Chilli : 4-5
  • National Soy Sauce : 2 Tbsp
  • National Vinegar : 2 Tbsp
  • National Spicy Ketchup : 2 Tbsp
  • Water : 1/2 Cup
  • White Pepper : 1/4 Tsp
  • National Iodized Salt : As per your taste
  • Cashew Nuts : 2 Tbs

Method:

  • Combine water, National Vinegar and National Iodized Salt in a mixing bowl and make a brine. Rest the chicken in this solution for 1 hour in the refrigerator
  • Take it out. Run it under tap water thouroughly. Dry it and keep it aside
  • Combine chicken, National Ginger Garlic Paste, National Chilli Sauce and 1 tbsp of corn flour in a mixing bowl, mix them well
  • Heat some oil up in a nonstick wok/pan and add that mixture of chicken. Stir fry for 5-6 minutes. Strain and keep them aside
  • Using left over oil from the same pan, lightly saute crushed ginger, garlic and red chillis
  • Add rest of the ingredients to this and cook till it comes to a full boil
  • Mix corn flour with 1 tbsp water and add to the sauce and cook for a minute or two till it gets thick
  • Add fried chicken, coat it well and cook for two more minutes on low heat
  • Garnish with cashew nuts