Kung Pao Chicken Recipe | Chinese Cuisine | Nick Saraf's Foodlog

Watch & learn how to make Kung Pao, a appetizing Chinese cuisine 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.

Ingredients

For Marination
- Salt
- pepper
- Chinese Rice Wine
- Dark Soy Sauce
- Few Egg Whites

- 4 chicken breast
- Corn Flour

For Sauce
- Brown Sugar
- Pinch of Salt
- Dark Vinegar
- Dar Soy Sauce
- Water

For Preparations
- Chilli Oil
- Dry Red Chillies
- Minced Garlic & Ginger
- Chinese Onions
- Crushed Szechuan Pepper corns
- Oil
- few tsp of corn flour dissolved in water

Garnish
- roasted peanuts
- spring onions

Method

- In a bowl add Salt,pepper,Chinese Rice Wine,Dark Soy Sauce and Few Egg Whites and m ix them well

- Marinate 4 chicken breast piece and corn flour and keep it in the refrigerator for half hour

- Meanwhile prepare sauce by adding together Brown Sugar, Pinch of Salt, Dark Vinegar, Dar Soy Sauce and some water

- In a wok add - Chilli Oil, Dry Red Chillies, Minced Garlic & Ginger, Chinese Onions, Crushed Szechuan Pepper corns

- Add the marinated chicken to the wok and if it looks dry add some oil.

- Add the sauce in the wok and mix well the ingredients

- Once cooked properly,garnish the kung pao chicken with spring onions and peanuts.