KUNG PAO CHICKEN


It is a traditional Sichuan recipe, prepared with peanuts and rice vinegar.

INGREDIENT

Chicken breast 500 gm (cut into small pieces)
Chicken stock ½ cup
Ginger and garlic paste 1 tbsp
Sichuan pepper or dry red chili paste 2 tsp
Dry roasted peanuts ½ cup
Soy sauce 6 tbsp
White wine 5 tbsp
Rice vinegar 5 tbsp
Sugar 4 tbsp
Corn flour 2 tbsp dissolved in 1 cup water
Salt to taste
Dry red chili 4 broken into half
Cooking oil 3 tbsp

PROCESS

Marinate chicken with salt and 2 tbsp wine and 2 tbsp soy sauce for overnight
Heat oil in a pan, add peanuts and fry, add broken chilies and ginger & garlic paste and red chili paste, stir fry
Add marinated chicken and stir fry until golden brown in color, on high flame
Add soy sauce, white wine, rice vinegar and chicken stock, cover the pan and cook for 10 minutes
Add sugar
Add corn flour mixture and mix well, until the gravy is thick
Serve hot

KUNG PAO CHICKEN

~~~~~~~~~~~~~~~~~~
Posted by Tapashi Dey
Food Writer & Blogger
Visit my facebook page