Kung Pao Chicken



Kung Pao Chicken
Gong Bao / Kung Po

Recipe: Sanjay Hingorani
Inspired by: Marion Grasby

Ingredients:

500gms Boneless Chicken Cut into small pieces, marinate in 1 tbsp dark soy, 1 tbsp Shaoxing Wine, 1 tbsp Brown sugar. Mix well. Keep for 30 mins.

4-5 cloves of Garlic chopped fine
2 inch piece of ginger chopped fine
2 stalks of spring onions chopped keep white and green separate.
2 tbsp Toasted peanuts roughly crushed
3-4 Dried Red Chilli cut small pieces
1 tbsp Oyster Sauce
2 tbsp Light Soy
1 tbsp Dark soy
1 tbsp Shaoxing Wine
1 tbsp Brown Sugar

Method:

Heat oil in a wok, fry ginger and garlic, add dry red chillies and white portion of spring onions, keep the flame high, add chicken fry 10 mins. Mix everything around all the time. Add the sauces. Add the green portion of the spring onions. Add the crushed toasted peanuts. Done.

Add 1 tbsp of sesame oil on top for extra flavour. Remember after you turn of the heat. Sesame oil is a delicate oil it will lose its flavour on high heat.

Note: I added Red n Green Bell Peppers which is not in the original recipe. You add it after the chicken is half cooked. To keep the bite.

Best eaten with fried rice or noodles.

Eat, Enjoy, Repeat !

Cheers
Sanjay

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