Name: Kung Pao Chicken recipe by Bobby Kochar at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Boneless Chicken Breast, cubed; 3 tbsp corn starch; 8 tbsp dark soya sauce; 2 tbsp sherry/ chinese wine- shaoxing; 2 tbsp peanut oil; 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/ balsamic vinegar; 4 tbsp sugar; 1 cup shelled skinless raw peanuts

ABOUT Kung Pao Chicken RECIPE

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

Ingredients Serving: 4

1 kg Boneless Chicken Breast, cubed
3 tbsp corn starch
8 tbsp dark soya sauce
2 tbsp sherry/ chinese wine- shaoxing
2 tbsp peanut oil
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/ balsamic vinegar
4 tbsp sugar
1 cup shelled skinless raw peanuts

Instructions

Mix the soya sauce with 2 tbsp sherry/ chinese wine- shaoxing and corn starch in a bowl. Add in the chicken cubes and marinate it for 30-40 minutes.
Heat oil in a wok, add the red chillies and saute it for a minute. Add in the onion whites, ginger, garlic and saute till it's translucent.
Next add the chillies and stir fry on a high flame for 5-7 minutes.
Add half of the spring onion's greens and red peppers.
Mix the soya sauce, sugar, chicken stock and vinegar in a bowl. Add this to the chicken and stir fry till the sauce thickens.
Next, add peanuts and saute for a minute. Then add in the rest of the greens and peanuts.
Serve it hot with steamed rice.

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