Kung Pao Chicken Recipe
Kung Pao Chicken or Gong Bao is a delicious Chinese-style chicken stir fry. Learn to make chicken kung pao in a few simple steps.
Servings: 4
Calories: 435kcal
Equipment
Ingredients
Ingredients for marinade
- 500 gram boneless & skinless chicken, cut into bite-size pieces
- 2 teaspoon dark soy sauce
- ½ teaspoon white pepper or to taste
- ¼ Cup cornflour (cornstarch)
- 1 tablespoon sesame oil
- Salt to taste
Ingredients For Sauce:
- ½ Cup diced yellow bell pepper
- ½ Cup diced red bell pepper
- 2 - 4 dry red chilies
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 tablespoon fine chopped celery or spring onion
- 1 tablespoon dark soy sauce
- 2 teaspoon sriracha sauce or red chili sauce
- ½ teaspoon brown sugar
- 1 teaspoon white vinegar
- ¼ Cup water
- 1 tablespoon cornflour (cornstarch)
- Salt to taste
- 6 tablespoon sesame oil or cooking oil
Ingredients For Garnish:
- 1 tablespoon roasted peanuts
- 1 tablespoon chopped spring onion greens
Instructions
Marinate Chicken:
- Rinse the chicken pieces in water and pat dry with paper towels. Marinate the chicken pieces in oil, soy sauce, pepper, salt, and cornflour. Set aside for 15 - 20 minutes or keep in the fridge overnight.
Fry Chicken:
- Heat up a wok with 4 tablespoons of oil. Stir-fry the marinated chicken pieces until they are cooked and turn pale white in color. Transfer to a plate lined with a paper towel and set aside.
Prepare Sauce:
- Combine soy sauce, sriracha sauce, vinegar, sugar, cornflour and water in a bowl. Keep aside till required.
- In the same wok, heat remaining oil and stir fry the bell peppers for a minute. Transfer them to a bowl and keep aside.
- Add the chopped ginger, garlic, and dried red chilies. Stir fry until aromatic or 10 - 20 seconds.
- Next, add the chopped celery or spring onion and quickly stir-fry for less than a minute.
- Now, add the fried chicken pieces and mix nicely. Add the sauce mixture, salt, and stir-fry until the chicken pieces are nicely coated with the sauce. Allow the chicken to cook in the sauce for 5 - 10 minutes.
- Add the bell peppers and stir to combine. Turn off the heat.
- Garnish Kung Pao with roasted peanuts and spring onion greens.
- Serve Kung Pao Chicken with steamed jasmine rice.
Video
Notes
- Adjust the amount of salt as per the taste of the sauces and the sodium amount in each sauce.
- If you like the sauce fierce add more chili sauce or if you prefer it little sweeter be generous with the brown sugar.
- Adjust the consistency of the gravy by adding more or less water.
- Use bite-size pieces of chicken. This helps in the even cooking and frying of the chicken pieces.
- If you do not care about the consistency of the sauce then skip cornstarch.
Nutrition
Calories: 435kcal | Carbohydrates: 14g | Protein: 29g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 634mg | Potassium: 570mg | Fiber: 1g | Sugar: 2g | Vitamin A: 717IU | Vitamin C: 62mg | Calcium: 10mg | Iron: 1mg