Kung Pao Chicken

Authentic  Kung Pao Chicken is a spicy stir fry dish with Chicken , Peppers and Peanuts 

It is also known as Gong Bao or Kung Po.

Though the American version is milder in nature, people who are hooked to the spicy Sichuan counterpart adhere to it .

Here the chicken is marinated and stir fried along with vegetables and peanuts on high flame to give a flavorful dish.

A melange of spices and flavours,  it is an interplay of tastes. ...sweet, sour and savory. 

Ingredients :

1 Kg Boneless Chicken Breast,  cubed

 2 tbsp Cornstarch 

2 tbsp. Dark Soya 

2 tbsp Peanut Oil

500 gms  Spring Onions' whites and greens

15 Dry Red Chillies,  cut into halves and deseeded

1 Red Pepper, diced

1/2 cup Chicken stock

1 tsp Ginger, chopped 

1 tsp Garlic , chopped 

4 tbsp. Dark Soya Sauce

4 tbsp. Chinese Vinegar

4 tbsp. Brown Sugar

2 tbsp Cornstarch 

1 cup Shelled Skinless Raw Peanuts

Directions :

1: Mix Soya Sauce and Cornstarch in a bowl.

2 : Add chicken cubes and marinate for 30 -40 minutes. 

3: Heat oil in a wok and cook chicken cubes.

Remove chicken and keep it aside.

4: Add oil in that wok and

 add red chillies and sauté for a minute. 

5 : Add onions' whites,  ginger and garlic and sauté till translucent. 

6 : Add half spring onions' Greens and red peppers. 

7 : Mix Soya Sauce,  Sugar , Cornstarch, Chicken stock and vinegar in a bowl.

8 : Add this to chicken and stir fry till sauce thickens.

9 : Add half of the peanuts and sauté for a minute. 

10: Add rest of the greens and peanuts.

11 : Serve with steamed rice.