Sunday, March 25, 2012

Kung Pao Chicken

I learnt this recipe around 4-5 years ago in a cooking class by Shireen Anwar. Kung Pao Chicken is my family's favorite since then. It is very easy to make, and you can be as sloppy with the measurements as you want. The thick sauce gravy, with crunchy peanuts (which unfortunately I didn't have today) with spiced chicken tastes heavenly! You can't go wrong with this recipe. 

Ingredients for Chicken:

Chicken boneless (cut into 2'' cubes) ½ kg
Salt ½ tsp
White pepper ½ tsp
Egg 1
All-purpose flour 2 tbsp
Cornflour 3 tbsp slightly heaped

  1. Whisk all-purpose flour, cornflour, salt, white pepper, and egg in a clean bowl.
  2. Add chicken cubes, mix well.
  3. Deep fry on medium-low flame till the chicken is cooked and tender. 

For Gravy:

Oil ¼ cup
Garlic chopped 1 tbsp
Onion sliced 1
Carrot 1 (cut into julienne)
Ketchup 3 tbsp
Worcestershire sauce 1 tbsp
HP sauce 1 tbsp
Sugar 2 tbsp
Salt ½ tsp
White pepper ¼ tsp
Chicken cube 1
Cornflour 1 tbsp dissolved in  ½ cup of water
White sesame seeds 1 tbsp
Unsalted peanuts ½ cup (optional)
Orange food color few drops (optional)

  1. Heat oil in a pan, add crushed garlic, fry till golden brown. 
  2. Add sliced onion, fry until it's soft.
  3. Now put all the seasonings and sauces in the pan along with the chicken cube and a cup of water. Let it simmer on high flame.
  4. Add dissolved cornflour and stir it constantly to avoid forming lumps. 
  5. When the gravy is thick, add carrot, and fried chicken. Cook for another 2-3 minutes.
  6. Serve with Garlic Fried Rice, Egg Fried Rice, or plain rice! 

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