Kung Pao Chicken

>> Monday, November 29, 2010

Hi all.. Its long since I posted my recipes here. My kid is keeping me really busy these days and just trying to get back to the blogging routine. Also I was unable to visit any of your blogs and I looking at my dashboard its like I have so many yummy recipes.. Hope to catch up with you all sooner. Today I am here with the recipe for Kung Pao chicken. This is one our favorite Chinese chicken dish.. Whenever we go to Panda express, one of our entree will be kung pao chicken. I wanted to try this recipe at home and did a google search. I landed up with this blogchef.net site and it said that the recipe is almost a copy cat of Panda express recipe.

The picture was really great and tempting and I immediately tried it out. But my hubby was not happy with the results, because it was not spicier enough and also he said that the sauce I made was not like Panda express. Later on I read from few other sites and made some changes in the sauce proportions and landed up with this perfect and simple kung pao chicken which my hubby says is very near to the Panda express dish. I was really happy to hear it from him. It took me about 5 trials to get with this yummy recipe.


I usually use chicken breast for this recipe. But use of chicken thighs will also make the dish taste great, with adding further more fat to it.. :D


Things needed
Chicken breast pieces - 1/2 lbs ( Cut into bite size pieces)
Onion - 1no. medium sized ( Roughly chopped)
Capsicum - 1 no. medium sized ( Roughly chopped)
Zucchini - 1 no. medium sized ( Roughly chopped)Garlic pearls - 3 nos. ( Finely chopped)
Spring onions - 1 Tbsp ( Finely chopped)
Dry red chilly - 3 nos.

Red chilly flakes - 1/2 Tsp
Peanuts - 1/8 Cup
Oil - 2 Tbsp

For marinade
Corn flour - 1/8 Cup
Soy sauce - 1/2 Tbsp
Salt - 1 Tsp

For sauce
Oyster sauce - 1 Tbsp
Rice vinegar - 1 Tsp
Soy sauce - 1 Tsp
Water - 2 Tbsp

Mix all the ingredients listed under 'For marinade' to the chicken and let it stand for 1-2 hours.  Heat oil in a pan and fry the chicken pieces on a high flame until cooked and slightly browned. Remove the chicken and let them drain on paper towel.

Heat 1 Tbsp of oil in the same pan. Add spring onions, red chilly, chilly flakes, peanuts, garlic and fry until garlic turns into golden brown. Add onions, capsicum, zucchini and fry until they are cooked still staying crunchy.
Finally mix all the ingredients listed under 'for sauce' and add to the veggies in the pan. Let the sauce boil for 5 minutes or until it thicken. Now add the fried chicken and mix it with the sauce. Turn off the heat. 
Serve hot topped with more roasted peanuts and spring onions if needed. Its a prefect combo for fried rice or noodles.
This yummy chicken goes to Sameena's Chicken recipe event along with




2 comments:

Priya November 30, 2010 at 12:40 AM  

Kung pao chicken looks very inviting.

Viki's Kitchen December 5, 2010 at 4:10 PM  

Wow!The name itself makes the chicken irresistible. Delicious!

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Sangi
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