Kung Pao Chicken Recipe | How to make Kung Pao Chicken

KUNG PAO CHICKEN

FULL WRITTEN RECIPE IN THE DESCRIPTION

In Pakistan we don't know any other Pao than "beta zara ghr atay hovey aik pao dahi le ana." Kung Pao Chicken is literally one of my all time favorites.

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Instrumental produced by Chukki

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INGREDIENTS FOR CHICKEN:
500 grams boneless, skinless chicken breast cut in 1/2 inch cubes
1 tablespoon red chili paste
pinch of salt and pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoons baking powder (it tenderizes the chicken)

INGREDIENTS FOR SAUCE:
1 tablespoon of finely chopped ginger
6 garlic cloves finely chopped
10 dried red chilies cut in 1/2 inch pieces (you can skip or lessen them to adjust spice)
4 tablespoons soy sauce
1 teaspoon oyster sauce
2 tablespoons brown sugar
2 tablespoons white vinegar
3/4 cup of chicken stock
1 tablespoon cornflour
4-5 green onions chopped
1/4 cup of salted peanuts (you can also add more or less)

Really easy and simple to make.
First we marinate the chicken by adding salt, pepper, soy sauce, oyster sauce and baking powder to it.
Mix it and keep it aside.
Now we let the chicken marinade and we slice green onions and dried red chilies.
Now let's prepare the sauce by putting soy sauce, oyster sauce, brown sugar, chicken stock and cornflour.
Mix it well and keep it aside.
Now we heat 2 tablespoons of oil in a wok on high heat and fry the chicken.
After the chicken is cooked take it out separately.
Now we heat a another tablespoon of oil in the same wok and stir fry garlic, ginger and dry red chilies for 1 minute.
Give the sauce a stir in a bowl and add it to the wok. Turn up the heat to medium.
As soon as the sauce starts boiling stir the dry ingredients and mix them together.
Now we add chicken and stir it in the sauce for a minute.
Time to add the peanuts and give them a good stir for 30 seconds.
Quickly add the green onions and stir for another minute and TADA. Kung Pao Chicken is ready to serve.

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