Kung Pao Chicken
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Indo chinese recipe with a twist of roasted peanut.
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Ingredients
- 500 gm Boneless Chicken cubed
- 2 cup Chicken Stock
- 2 large Onion cubed
- 2 Capsicum cubed
- A pinch of sugar
- 1 teaspoon pepper powder
- 2 slit Red chillies
- Salt
- 2 tablespoon Soya sauce
- 100 gm Curd
- 2 tablespoon Red chilli Sauce
- 1 tablespoon Vinegar
- 2 tablespoon Oil
- 4 Dry Red chillies
- 2 tablespoon Ginger garlic paste
- 4 tablespoon Cornflour
- 1 Egg
- Oil for deep fry
- 1 tablespoon Chilli powder
- 4 tablespoon Roasted peanut and cashew
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Instructions
- Marinate the chicken with chilli powder,salt and curd. keep it aside for at least 1 hr.
- Make kung pao sauce.for this,take 2 cup chicken stock. mix soya sauce,chilli sauce,slit chillies,sugar,vinegar,pepper powder.
- Fry the chicken after mixing egg & cornflour into chicken.keep aside the fried chicken.
- Heat 2 tbsp oil on pan then add onions, bellpeppers, capsicums,ginger garlic paste & saute it.
- Then add kung pao sauce & stir for 10 mins.now add roasted peanut & fried chicken into this & cook for 5 mins.pour cornflour mixture of water for thicken.
- Serve hot.
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