Kung Pao Chicken – I

Kung Pao chicken is a classic Chinese dish from the Szechuan province.

STEP I: Chicken Marinate and Preparation
¼ cup all-purpose flour
1kg Chicken – Boneless – Cubes
2-3 Eggs
¼ Teaspoon Black Pepper – crushed (Optional)
½ Teaspoon Salt (Optional)

  • Mix them and marinate the chicken well.
  • Put chicken aside at least for 30 minutes.
  • Deep-fry the chicken in a wok.

STEP II: Stir Fry Sauce
4-5 Tablespoons Vegetables Oil
½ cup Onions – Chopped
¼ cup Garlic – Chopped
¼ cup Soya Sauce
1 Liter Water
2 Tablespoons Fish Sauce
3 Tablespoons Brown Sugar
½ cup Corn flour Solution (3-4 Tablespoons corn flour mixed in water).

  • Heat the oil in a frying pan.
  • Put onion and garlic in it and fry them until dark brown.
  • Pour the water in it.
  • Mix all the remaining ingredients and bring it to boil.
  • When boiling, pour the corn flour solution and cook until the desired consistency is achieved.

STEP III: Final Preparation
¼ cup vegetable Oil
2 Tablespoons Garlic – Chopped
4 Tablespoon Red Chili Paste
1 Cup Broccoli
¼ cup Green Beans
½ cup Carrots – Half Moon
¼ cup Green Chilies
¼ cup Oyster Sauce
2 Tablespoons Fish Sauce
¼ cup Stir Fry Sauce
¼ cup Fried Peanuts

  • Heat Oil in the frying pan.
  • On medium heat, fry the peanuts until they turn golden. Put the peanuts aside.
  • Heat the reaming oil in a frying pan.
  • Toss in the garlic and fry them until light golden. Pour the stir-fry sauce in it.
  • Now put hard vegetables in it such as carrots and broccoli.
  • When the vegetables are tender, remove the vegetables.
  • Now include red chili sauce, fish sauce and oyster sauce and cook for a while.
  • Now include the chicken in it.
  • Put back the cooked vegetables and remaining vegetables in it.
  • Sprinkle the peanuts in it and remove from the heat after a minute or so.
Kung Pao Chicken - Served with Fried Rice
Kung Pao Chicken – Served with Fried Rice