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.
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Kung pao chicken
Chicken marinated in soy sauce, white wine , cornflour shallow fried in oil and cooked in light soy sauce and chili based gravy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 persons
Ingredients
Marinate
- 450 gm boneless chicken breasts
- 1 tbsp white wine
- 2 tbsp Lee Kum kee light soy sauce
- Salt to taste
- 2 tbsp corn starch
- 1 tbsp red chili paste
For deep fry
- 1/2 cup sunflower oil
- 2 tbsp Lee Kum kee sesame oil
For sauce
- 1 tbsp #leekumkee chili oil
- 1/2 cup shallots
- 1 tbsp ginger grated
- 1 tbsp garlic chopped
- 1/2 cup roasted ground nuts or peanuts
- 1 tpsp corn starch
- 1 tbsp light soy sauce from #leekumkee
- 1 tbsp oyster sauce.
- 1 tbsp sugar
- 2 to 3 red chilies deseeded and cut into pieces
- Spring onions finely chopped
Instructions
Preparation
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Marinate chicken pieces in soy sauce, white wine and chili paste
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Heat the oil for deep fry
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Saute the chicken pieces and fry till crispy coated.
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Drain the oil
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In the pan fry the shallots, garlic and ginger,red chilies.
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Add light soy sauce and oyster sauce.
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Dissolve soy sauce and corn starch,sugar and salt in little water and add in the pan to form. Thick gravy
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Add the peanuts
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Add the fried chicken and stir.
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Garnish with spring onions
Recipe Video
