Cooked - Kung Pao Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kung Pao Chicken

1.0

1 tbsp Sambal chili

2 tbsp oyster sauce

2 tbsp hoisin sauce

1 tbsp dark soy sauce

1 tsp rice vinegar

1 tsp sugar

1 tbsp water

1 lb chicken thighs, cut into small pieces

2 tsp soy sauce

1 egg white

1 tsp cornstarch

¼ tsp salt

½ tsp black pepper

¼ cup oil for frying chicken

¼ cup oil

6 dry red chili

1 zucchini

1 ½ red bell pepper

Roasted peanuts (optional)

Prep and chop the veggies and measure out the sauce.
Prep the chicken with velveting technique and let it rest for 20 mins at least.
In a large pan, heat up the oil and fry the chicken till fully cooked, about 15 mins. Remove to a clean plate.
In the same pan, heat up oil on high heat, and add the dry chili. Sauté for 30 seconds till they turn dark then fry the veggies for about 5-6 mins on high heat or till just a little soft. Add garlic and mix.
Add peanuts at this point if you want and toss everything together.
Add the cooked chicken along with the prepared sauce. Give it a good toss for 3-4 mins till everything is coated well. Add more garlic if you like and a good drizzle of sesame oil.
Serve and garnish with scallions/ green onions.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 20m

Created 75 weeks ago

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