Kung Pao Chicken Recipe – Step by Step Guide

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Kung Pao Chicken Recipe - Step by Step Guide

Kung Pao Chicken Recipe – Step by Step Guide:- The All-Purpose Chinese Stir Fry Brown Sauce in this Kung Pao Chicken is perfectly balanced, making it healthier than our favorite takeout. The umami flavors are also very satisfying. And it’s done in less than 30, too!

Kung Pao Chicken Recipe – Step by Step Guide

INGREDIENTS

Velveting Chicken
  • 400 g chicken sliced thing against grain
  • 1/2 tsp salt
  • 1 tsp Chinese Cooking 
  • 1 tbsp cornstarch
  • 1/2 cup water
Stir-Fry Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1 tbsp Chinese Cooking Wine
  • 1 tbsp Chinese Black Vinegar
  • 1 tbsp Cornstarch
  • 1 tsp Pepper ground
  • 1 tsp Sesame Oil
For Stir-Frying
  • 2 tbsp Oil
  • 4 tbsp Peanuts
  • 2 red chilie dry
  • 1/2 tsp White Pepper Ground
  • 1 cup Onion chopped
  • 1 tbsp Ginger grated
  • 1 tbsp Garlic diced
  • 2 cups Zucchini
  • 2 cups Red Bell
  • Pepper Red Capsicum
Garnish
  • 4 tbsp Spring Onions

Also Read:-Authentic Neapolitan Pizza Sauce Recipe – Delicious Recipe Ever

Kung Pao Chicken Recipe - Step by Step Guide
Kung Pao Chicken Recipe – Step by Step Guide

Instructions

For Marinade (Velveting Chicken)
  1. Fish sauce, cornstarch, egg whites, salt, and chicken should all be put in a bowl.
  2. Cover, mix well, and set aside for 15 to 20 minutes.
Stir-Fry Sauce
  • To make the sauce, add Chinese cooking wine, oyster sauce, soy sauce, sesame oil, black vinegar, and cornstarch. You should stir the sauce well.
Stir-Fry
  1. Warm up a deep pan or wok.
  2. Put in a few drops of oil.
  3. Put in the peanuts and roast them well. Take it out of the wok and set it aside.
  4. Heat up some oil until it starts to smoke.
  5. Slowly add the chicken that has been marinated and stir-fry until it gets a light brown color. Do not put too many things in the pan.
  6. Take the chicken out of the pan and set it aside.
  7. Clean the wok and add the rest of the oil.
  8. I added red chilies, onions, garlic, and ginger to the wok. I stir-fried them until they were fully cooked.
  9. Add the rest of the vegetables, like red bell pepper and zucchini, and stir-fry some more.
  10. Once the chicken is cooked, add the stir-fry sauce and turn down the heat. Let the sauce simmer for three to five minutes.
  11. Take it off the heat, add the spring onions and roasted peanuts, and serve hot.

Nutrition

  • Calories: 331kcal
  • Carbohydrates: 21g
  • Protein: 15g
  • Fat: 21g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 6g
  • Monounsaturated Fat: 10g
  • Trans Fat: 1g
  • Cholesterol: 36mg
  • Sodium: 1090mg
  • Potassium: 679mg
  • Fiber: 5g
  • Sugar: 8g
  • Vitamin A: 2802IU
  • Vitamin C: 144mg
  • Calcium: 61mg
  • Iron: 2mg

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