Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken, one word- tantalising! Here, I have tried to recreate the authentic version using the main ingredient, the pungent Sichuan peppers and man, they are hot! That just takes the dish to a whole new level of spicy!
This recipe is a popular Chinese dish in the Indian markets and makes for a good diversion from the usual chicken routine. Extremely simple to make, Kung Pao Chicken is high on the nutrition quotient too! Here, I have used the original Sichuan peppers for an authentic experience. However, you may use black peppers too, due to unavailability of Sichuan peppers.
So try this hot new chicken fare and tell me about it!

Serves 4
500g boneless chicken, small cut
1/2 cup roasted unsalted peanuts
1 green capsicum, diced
2 green onions, chopped
10 dry red chillies
4 tbsp oil
1 tbsp Sichuan pepper, crushed
2 tbsp ginger-garlic paste
3 tbsp cornflour
2 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp vinegar
1 tsp black pepper powder
1 tsp sugar
1 tsp salt
1/2 cup water

Step 1: Marinate the chicken with 1 tbsp cornflour, 1 tbsp vinegar, 1 tbsp soy sauce, dark soy sauce, 1 tsp baking powder, black pepper powder, and 1/2 tsp salt, for 30 minutes and set aside.
Step 2: Make a mixture of 1 tbsp soya sauce, 1 tbsp vinegar, 2 tbsp cornflour, sugar, 1/2 tsp salt, 1 tbsp oil, and water. Set aside.
Step 3: Heat 2 tbsp oil in a wok. Stir fry the marinated chicken for 10-15 minutes till they are partially done and change colour to golden-brown. Remove them in a plate and set aside.
Step 4: Now heat 1 tbsp oil in the same wok. Add the Sichuan peppers. Allow them to cook for 5 minutes till they release their aroma into the oil. Drain and remove them from the oil.
This is optional. Alternatively, you may roughly grind the Sichuan peppers and then add them to the oil without removing them in the process. This adds more flavour to the Kung Pao Chicken.
Step 5: Add the dry red chillies and mix for a minute. Now, add the ginger-garlic paste and the white portion of the green onions. Mix well till the raw aroma disappears.
Step 6: Add the green capsicum. Mix well for 2-3 minutes.
Step 7: Add the partially cooked chicken set aside in Step 3. Stir fry for 5-7 minutes.
Step 8: Pour the mixture of Step 2 and mix. Add the roasted peanuts. Cover and cook on low heat for 10 minutes.
Step 9: Check and adjust seasoning. Sprinkle the green portion of the green onions. Serve hot with plain boiled rice!

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