Cooked - Kung Pao Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kung Pao Chicken

1.0

600g of chicken breast

1 egg white

1 tbsp of shoaxing rice wine vinegar

A pinch of salt

2 tbsp of cornflour

250g of uncooked basmati rice

1 tbsp + 1 tsp of groundnut oil, for frying

1 red pepper - chopped

1 green pepper - chopped

1 onion - peeled and chopped

2 cloves of garlic - finely chopped

5g of ginger - finely chopped

4 spring onions - ends removed, chopped to 4cm pieces

2 red chillies, stems removed but left whole

40g of raw peanuts

½ tbsp of crispy chilli oil (optional)

2 tbsp of light soy sauce

1 tbsp of dark soy sauce

3 tbsp of hoisin sauce

1 tbsp of white vinegar

1 tbsp of granulated sugar

2 tbsp of water

1 tsp of cornflour

Prepare the Kung Pao sauce by mixing together the light soy sauce, dark soy sauce, hoisin sauce, white vinegar, granulated sugar, water and cornflour. Set aside.
In a bowl, combine the chicken, egg white, shoaxing rice wine vinegar and a pinch of salt. Add the cornflour and mix well to coat the chicken.
Heat 1 tbsp of groundnut oil in a wok or large frying pan over high heat. Add the chicken and fry for 3-4 minutes until golden brown. Remove the chicken from the pan and set aside.
Add the remaining 1 tsp of groundnut oil to the pan. Add the red and green peppers, onion, garlic, ginger, spring onions and whole red chillies. Stir-fry for 2-3 minutes.
Pour in the Kung Pao sauce and bring to a simmer. Add the chicken back to the pan and cook for a further 2-3 minutes until the sauce has thickened and the chicken is cooked through.
Sprinkle over the raw peanuts and the optional crispy chilli oil, if using.
Serve the Kung Pao Chicken immediately with the cooked basmati rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 86 weeks ago

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