This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes around the world “Kung Pao Chicken Sichuan style “ As I always say cook it the way you like it . Create your versions ! No MSG ! Ingredients 250 gms of Boneless chicken cut into medium cubes. 1 cup of green/red/yellow bell pepper medium cut 1Small eggplant cut thin slices 1 medium onion shallots 1 inch ginger and 3-4 cloves of garlic , make a paste 2-3 table spoons of Soy sauce 2 table spoons of Red Chili Sauce( spice it upto the way u like it ) 2 table spoon corn starch 2-3 Dried and fresh red chilies Salt, Grounded black pepper sugar upto taste Oil for shallow frying chicken Handful of Roasted peanuts or cashewnuts ( I used cashews) Few spring onions finely chopped . 1 egg Check the 3 Step collage I have posted for reference Step 1 Marinade - Take boneless chicken add 1 spoon soy sauce, 1spoon corn starch & egg keep it aside for 5 mins Now heat oil in a deep nonstick pan for shallow frying chicken ( restaurants usually deep fry but I attempts to use minimum oil and get the same affect).Fry until chicken is medium brown and not over cooked. Step2 Sauce of chicken- Take 200 ml of water ( if you have chicken stock its even tastier else plane water) Add 1 spoon of soy cause , chili sauce and 1 fresh red chili followed by sugar salt and grounded black pepper . You can always taste and check the if you need to balance the sauces or chili . ( soy sauce is salty to keep in mind while adding extra salt.) Step 3 Saute veggies, chicken and sauces - Take 1table spoon of oil heat it in WOK add Ginger garlic paste, followed by cashews, Red dry chilies and onions shallots and saute for 2 mins Now add bell pepper n egg plant and cook till its crunchy . Next add chicken and stir for another 1 min .Now pour the sauce in the wok and on high flame let it cook . Take 1 spoon of corn starch with 2spoons of water make a thick paste ad and add it to the Wok . This will give the sauce consistency and thicken the gravy . About 2-3 mins later you will get thick sauce , Just add spring onions to the dish . IMP Tips # proportion of sauces, water and chili is entirely up to your taste buds . # Chinese cooking is always on high flame fast using WOK .
Posted on: Thu, 16 Oct 2014 04:10:31 +0000
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