Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken is originaly known as Gong Bao Chicken and it is cooked with beef or shrimps as well.

What you need:

For Marination:

Boneless Chicken Breast - 2 Pieces 
Dark Soy Sauce  - 1 1/2 Tablespoon 
Oyster Sauce - 1 Tablespoon 
Corn Flour  - 1 Tablespoon
Olive oil      - 1 Teaspoon 

For Sauce

Dark Soy Sauce - 2 Tablespoon

Oyster Sauce - 1 1/2 Teaspoon

Sugar - 1 Teaspoon  

Other Ingredients: 

Red Chilli Peppers - 8 

Garlic Cloves - 3 

Spring Onions - 1 cup  

Olive oil - 4  Tablespoon 

Szechwan peppercorns (Optional)  - 1 Teaspoon 

Cashews  - 1/4 cup 
Peanuts  - 1/2 cup 

Method:

Cut the chicken breasts into medium sized slices, remember not too thick and not too thin!

Mix all the marination ingredients except corn flour and pour onto the chicken. Mix well and then add the corn flour. Mix Mix Mix :P 

Keep it in refrigerator. 

For atleast half an hour ! 

Now keep your wok at high flame and add a tablespoon of olive oil. Toss the peanuts and cashews, fry them for 3-5 minutes. Keep aside.

Mix together ingredients for sauce. Keep that aside too! 

Chop the garlic finely. 

Cut the spring onions diagonally.

Ok, we are done with all the cutting, marination and mixing. Let's get to real work! ;)

Put the wok at medium-high flame add 2 tablespoon of olive oil and add your chicken.

If the chicken is white or let's say 80% cooked, take the wok off the flame.

Now take the frying pan and add last 2 tablespoon of olive oil (Oh you can use sesame oil as well) and add garlic, Szechwan peppercorns and red chilli peppers. Stir until they are aromatic and red.

Add the sauce into the frying pan give it a little boil. Toss the chicken in and then the spring onions and nuts. Cover and let it cook for atleast 5 minutes, so that the aroma of all the ingredients is mixed well together. 

Kung Pao Chicken is ready now! Serve it hot with Chinese fried rice.

P.S: I also added powdered peanut mixture to the sauce. 

Please give me your feedback \m/