Watch learn how to make Kung Pao at home with chef Nick Saraf only on Get Curried.
Kung Pao chicken is a classic Chinese dish from the Szechuan province spicy, slightly sweet and incredibly delicious! Make this mouth watering dish at home with help of our Chef Nick Saraf only on Get Curried.
|Freshly ground black pepper||To Taste|
|Chinese rice wine||1 Cup (16 tbs)|
|Dark soy sauce||1/2 Cup (8 tbs)|
|Chicken breasts||4 , cut in to medium pieces|
|Corn flour||3 Tablespoon|
|Brown sugar||3 Tablespoon|
|Dark vinegar||1/2 Cup (8 tbs)|
|Dark soy sauce||1/4 Cup (4 tbs)|
|Water||1/8 Cup (2 tbs)|
|Chilli oil||1/4 Cup (4 tbs)|
|Dry red chillies||1/2 Cup (8 tbs)|
|Minced ginger||1 Tablespoon|
|Onions||1/4 Cup (4 tbs) (chinese onion)|
|Schezwan peppercorn||20 , crush|
|Oil||1/4 Cup (4 tbs)|
|Roasted salted peanuts||1 Cup (16 tbs) (for garnish)|
|Chopped spring onions||1/2 Cup (8 tbs) (for garnish)|
|Minced garlic||1 Tablespoon|
1.To make the marination paste, add salt, pepper, Chinese rice wine, dark soy sauce and few egg whites and mix them well.
2.Marinate 4 chicken breast piece into the marination paste and mix well and now add corn flour mix it properly cover it with plastic and keep it in the refrigerator for half hour.
3.Meanwhile prepare sauce by adding together brown sugar, pinch of salt, dark vinegar, dark soy sauce and some water
4.Keep a wok on a high flame then add chilli oil, dry red chillies, minced garlic & ginger, chinese onions, crushed schezwan Pepper corns.
5.Add the marinated chicken to the wok and if it looks dry add some oil.
6.Once the chicken is cooked add the sauce in the wok and mix well.
7. Add cornflour slurry, roasted salted peanuts take it off the heat then add spring onion.
8.Kung Pao Chicken is ready to be served!