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.
Season the chicken with the shoaxing rice wine vinegar and a pinch of salt.
Coat the chicken in the cornflour.
Heat 1 Tbsp + 1 tsp of groundnut oil in a wok or large pan over high heat.
Fry the chicken in batches until golden brown and cooked through. Remove from the pan and set aside.
Add the remaining oil to the pan, then add the chopped peppers, onion, garlic, ginger, spring onions and whole red chillies. Stir-fry for 2-3 minutes.
Add the cooked chicken back to the pan, along with the Kung Pao sauce. Toss everything together and cook for a further 2-3 minutes until the sauce has thickened.
Serve the Kung Pao Chicken immediately, garnished with the raw peanuts and a drizzle of crispy chilli oil (if using). Enjoy with steamed basmati rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 90 weeks ago

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