Kung Pao Chicken

This sexy thing belongs to Szechwan cuisine under the label of Chinese dishes. Like other Szechwan dishes Kung Pao Chicken is quite colorful, spicy and has beautiful aroma. Personally im a huge fan of Szechwan food as compared to Huaiyang, Cantonese or Peking dishes. I cooked it last week when we had guests for dinner and i was really really happy and excited to hear that my uncle who tasted Kung Pao for the first time really loved it and even suggested me to open an exclusive outlet for this chicken :D


Here are the ingredients

Marinade:
1 tbsp cornstarch
2 tsp soy sauce
1 tsp oil
1 tbsp Shaoxing wine

Sauce:
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp black vinegar
1 tsp brown sugar (shakkar)
2 tbsp water
1 tsp cornstarch

Other:
1 kg boneless chicken pieces
3 tbsp peanuts
8-10 dry red chillies
3 tbsp oil
5 thin slices of ginger
3 cloves garlic, sliced diagonally
1 stalk scallion
1 red bell pepper (option)
1 yellow bell pepper (option)

howwwwwwww

1. cut the chicken into small cubes and marinate with above written stuff for 30 minutes.
2. mix all the sauce ingredients and set aside.
3. heat 2-3 tbsp oil in a wok and fry the chicken pieces upto 70% done.
4. put chicken pieces on a paper towel and set aside.
5. clean the wok and heat 2 tbsp oil, heat it up to the smoking point.
6. Add ginger, garlic, peanuts and red chillies. cook all these for couple of seconds and add chicken pieces.
7. Add sauce, mix gently and cook on medium flame for couple of minutes.
8. Add bell peppers and scallion. give it a quick stir and serve hot.


While cooking Chinese, say NO to ajinomoto as its not safe for kids n pregnant women. If you put sauces, vinegar and sugar in right amount, you wont need ajinomoto to improve any taste or flavour.