KungPao Chicken
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
Ingredients
- Chicken boneless - 400 grams
- Cashew nuts (handful)
- Capsicum (cubes)
- Onion (cubes)
- Oil (For deep frying)
- Garlic (crushed)
- 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
- 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)
- Method -
- 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.
- Enjoy!
