Authentic Indo-Chinese Kung Pao Chicken Recipe
1 hour 15 minutes
1166 reads
About Authentic Indo-Chinese Kung Pao Chicken Recipe
Dive into the fiery deliciousness of our authentic Indo-Chinese Kung Pao Chicken! This recipe isn't your average Kung Pao; it's a vibrant fusion of tender chicken, crisp bell peppers, and aromatic onions, all tossed in a rich, savory sauce with a delightful hint of sweetness. The secret? Perfectly roasted peanuts that add an irresistible crunch and nutty depth.This recipe balances bold flavors with a surprising tenderness, making it perfect for a weeknight dinner or a special occasion. Get ready for an explosion of taste in every bite!Whether you're a seasoned cook or a kitchen novice, our step-by-step instructions will guide you to Kung Pao perfection. Prepare to impress your family and friends with this unforgettable Indo-Chinese culinary experience!
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Recipe Time & More
Prep1 hour
Cook15 minutes
Total1 hour 15 minutes
Ingredients
Chicken Marinade
- 500 gm Chicken boneless, cubed
- 100 gm Yogurt also known as curd
- 1 tbsp Chili Powder mirch
- 1.5 tsp Salt or to taste
Kung Pao Sauce
- 2 cup Chicken Stock
- 2 tbsp Soy Sauce
- 2 tbsp Chili Sauce red
- 2 Chili red, slit
- 1 pinch Sugar
- 1 tsp Pepper black, ground
- 1 tbsp Rice Vinegar
Vegetables & Aromatics
- 2 Onion cubed, large
- 2 Bell Peppers cubed. capsicum is also known as bell pepper, medium
- 2 tbsp Ginger-Garlic Paste
Frying & Thickening
- 1 Egg
- 4 tbsp Corn Flour cornstarch
- 2 tbsp Vegetable Oil for stir-frying
- Oil Vegetable Oil for deep frying the chicken (amount as needed)
Instructions
Marinate the Chicken
- Marinate the cubed chicken with chilli powder, salt, and yogurt for at least 1 hour. This step tenderizes the chicken and allows the flavors to meld.
Prepare the Kung Pao Sauce
- In a bowl, whisk together the chicken stock, soy sauce, red chilli sauce, slit red chilies, sugar, rice vinegar, and black pepper. Set aside.
Fry the Chicken
- Whisk the egg lightly. In a separate bowl, combine the cornflour with a little water to create a slurry. Add the egg and slurry to the marinated chicken, mixing well to coat. Deep fry the chicken until golden brown and cooked through. Remove from the oil and set aside.
Stir-Fry the Vegetables
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the onions and bell peppers; stir-fry until slightly softened. Add the ginger-garlic paste and dried red chilies, and stir-fry for another minute until fragrant.
Combine and Simmer
- Pour the prepared Kung Pao sauce into the wok with the vegetables. Stir-fry for 10 minutes, allowing the sauce to thicken slightly. Add the roasted peanuts and fried chicken. Cook for another 5 minutes, to heat through and combine the flavors. If desired, you can thicken further by mixing 1-2 tablespoons of cornflour with cold water into a slurry and pouring into the stir-fry.
Serve
- Serve the Kung Pao Chicken hot with steamed rice or noodles.
Recipe Notes
Expert Tips for the Perfect Kung Pao Chicken
- For extra flavor, use a combination of soy sauce and tamari.
- Adjust the amount of chillies to control the spice level to your preference.
- Don't overcrowd the pan when stir-frying the vegetables; work in batches if necessary to ensure even cooking.
- Toasted sesame oil adds a wonderful aroma and depth of flavor. Add a teaspoon or two at the end.
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Recipe Nutrition
Calories: 202kcalCarbohydrates: 9gProtein: 3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 684mgFiber: 1gSugar: 3g
Sayan Majumder
Articles: 33
4 Comments
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Such an enticing dish! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.
Looks so wonderful! Thanks for posting.
This is so tempting! Can’t wait to cook it.