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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
Marinate
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450
gm boneless chicken breasts
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1
tbsp
white wine
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2
tbsp
Lee Kum kee light soy sauce
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Salt to taste
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2
tbsp
corn starch
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1
tbsp
red chili paste
For deep fry
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1/2
cup
sunflower oil
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2
tbsp
Lee Kum kee sesame oil
For sauce
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1
tbsp
#leekumkee chili oil
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1/2
cup
shallots
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1
tbsp
ginger grated
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1
tbsp
garlic chopped
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1/2
cup
roasted ground nuts or peanuts
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1
tpsp corn starch
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1
tbsp
light soy sauce from #leekumkee
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1
tbsp
oyster sauce.
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1
tbsp
sugar
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2 to 3
red chilies deseeded and cut into pieces
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Spring onions finely chopped
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