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Kung Pao Chicken Recipe

Ingredients

  • Kung Pao Chicken
    Kung Pao Chicken

    2 boneless, skinless, chicken breast halves, cubed

  • 1 egg white, lightly beaten
  • 2 teaspoons cornstarch
  • 2 tablespoons black bean sauce
  • 2 tablespoons water
  • 1 garlic clove, finely minced 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 1/2 cup raw unsalted peanuts
  • 1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
  • Hot cooked rice (optional)
  • 1 onion diced
  • 1 cup baby corns
  • a bunch asparagus (stems removed)
  • 1 cucumber diced
  • 1 red bell pepper diced

How to make Kung Pao Chicken

  • Combine chicken, egg white and cornstarch in small bowl.
  • Mix next 7 ingredients in another small bowl. Set sauce aside.
  • Heat oil in wok or heavy large skillet over medium-high heat.
  • Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute.
  • Remove with a slotted spoon and set aside.
  • Then in same oil and wok add all vegetables and stir fry for 4 mins.
  • Take all vegetables out of wok and keep aside.
  • Increase heat to high.
  • Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes.
  • Reduce heat to medium. Return peanuts to wok/pan.
  • Add all vegetables too. Add sauce and blend thoroughly.
  • Cook until heated through, about 1 to 1 1/2 minutes.
  • Kung Pao Chicken is ready to serve immediately over hot cooked rice, if desired.

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