Kungpao Chicken (dry) is a delicious indo-chinese dish, which goes well with Chinese fried Rice or Hakka Noodles. This dish is my personal favorite! (And little E's new favorite dish!) I absolutely love the combination of sweet, sour and spicy. but getting the exact proportion is tricky! After many trials and errors this is my version of kungpao chicken, I hope you guys love it!
Kungpao Chicken (dry)
Serves - 4-5 Duration - 30 mins
Chicken boneless - 400 grams
Cashew nuts (handful)
Oil (For deep frying)
Spring onion - 2
Cornflour - 4 tbsp
Flour - 2 tbsp
Rice powder - 2 tsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Red Chilli powder - 2 tsp
Egg white - 2
Green chilli - 4
For Sauce :
Soya sauce - 2 tbsp
ketchup - 5 tbsp
Chilli sauce - 2 tbsp
vinegar - 2 tbsp
Brown sugar - 2 tbsp
Salt - 1 1/2tsp
Chilli flakes - 1 tbsp
Cornflour - 2 Tbsp (dissolved in half cup water)
Wash and cut the chicken into small cubes, strain it and keep aside.
Marinate the chicken with salt,red chilli powder,eggs, cornflour, flour, rice powder. keep aside.
Heat Oil in a deep frying pan, fry chicken pieces .
Once the chicken is fried keep aside, and fry the onions and capsicum. keep aside
Fry the cashew nuts and keep aside.
In a bowl, Mix ketchup, soya sauce, vinegar, chilli sauce, salt, brown sugar and chilli flakes.
Heat a wok, add 4 tbsp of oil, Crushed garlic, half of the spring onions and saute.
Add the sauce and the corn flour mixture, cook for 2 mins until it thickens.
Once the sauce thickens, add the fried chicken, Capsicum, onions and cashew nuts. mix well.
Garnish with the remaining spring onion.
Serve hot with Chinese Fried Rice or Hakka noodles.