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| Kung Pao Chicken |
Prep Time : 10 min
Cook Time: 30 min
Ingredients
Chicken breast (skinless) - 2 (cut into 1/2 inch cubes)
for marination
Dark soy sauce - 1 tsp
Shaoxing wine - 1 tbsp
Baking soda - 1tsp
Cornstarch - 2 tsp
White pepper - 1/2 tsp
for the sauce
Dark soy sauce - 1/2 tsp
Light soy sauce - 3 tbsp
Black vinegar - 2 tbsp
Sugar - 1 tbsp
Cornstarch - 1 tsp
Shaoxing wine - 1 tbsp
Chicken stock - 1/2 cup
for gravy
Garlic - 2 tbsp
Ginger - 2 tbsp
Dried red chilly- 10 (cut into 1/2 inch)
Spring onion - 5
Sesame oil - 1 tsp
Roasted peanuts - 1/4 cups
Instructions
- In a bowl mix dark soy sauce, shaoxing wine, baking soda, cornstarch, white pepper.Marinate the chicken with this mix for 10 min.
sauce:
- Mix dark soy sauce, light soy sauce, black vinegar, sugar, cornstarch, shaoxing wine, chicken stock. Keep it aside.
stir fry
- Heat the wok on high, at least 30 seconds then pour oil in it.
- Add marinated chicken and cook it for 10 min and keep it aside. (stir occasionally)
- Add oil again in same wok and add ginger, garlic and dried red chilly. Stir well for 1 min.
- Pour the prepared sauce in it and wait to boil.
- Add cooked chicken and spring onions to the sauce and mix well.
- Thicken the gravy to your preferred consistency.
- Add Sesame oil . Garnish with peanuts and serve hot.
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