The chicken mainated with soy sauce, white wine coated in corn flour deep fired and then this fried chicken is cooked in a thick soy based sauce with crunchy roasted peanuts. The dish is spicy and delicious. I used Lee Kum Kee’s soy sauce, oyster sauce and sesame oil for this dish. You can use any other store brought sauce also but Lee Kum Kee is a company from Hongkong who specialises in authentic Asian sauces to be used while cooking to give you that authentic aroma and flavor similar to the restaurant style cooked dish.
Chicken marinated in soy sauce, white wine , cornflour shallow fried in oil and cooked in light soy sauce and chili based gravy
450gm boneless chicken breasts
2tbspLee Kum kee light soy sauce
Salt to taste
1tbspred chili paste
For deep fry
2tbspLee Kum kee sesame oil
1tbsp#leekumkee chili oil
1/2cuproasted ground nuts or peanuts
1tpsp corn starch
1tbsplight soy sauce from #leekumkee
2 to 3red chilies deseeded and cut into pieces
Spring onions finely chopped
Marinate chicken pieces in soy sauce, white wine and chili paste
Heat the oil for deep fry
Saute the chicken pieces and fry till crispy coated.
Drain the oil
In the pan fry the shallots, garlic and ginger,red chilies.
Add light soy sauce and oyster sauce.
Dissolve soy sauce and corn starch,sugar and salt in little water and add in the pan to form. Thick gravy
Add the peanuts
Add the fried chicken and stir.
Garnish with spring onions
Lee kum Kee kung pao chicken recipe 2019-12-22T16:20:54+05:30 2020-05-21T00:21:34+05:30indrani
Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.