Kung Pao chicken is also said as Gong Bao or Kung Po , which is a stir fried dish prepared out of chicken ,, peanuts, peppers and vegetables, originated in Sichuan Province of South-Westen China. Though this recipe includes sichuan pepper(Tirfal) powder,  I preferred Black Pepper.

This recipe is mild , so Kids too can enjoy them .

I always loved Panda Express Kung Pao Chicken and wondered about the recipe. Did some quick research and got to this yummy and best authentic Kung Pao Chicken recipe.

Instead of using readymade Panda Express sauce, I prepared it my self , so this is a completely homemade kungpao chicken. Only thing is that, instead of wine, I used Vinegar.

Looking at the length , don’t freak out , because it is really very easy and quick to prepare.

So , let us see how to make Kung Pao Chicken within no time.

Serves : 2

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Total Time: 45 Minutes

Ingredients

• 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
• 2 tablespoons cooking oil(I used Olive oil)
• 8 to 10 dried red chilies
• 3 scallions(Green onions) Sliced very fine
• 2 garlic cloves, minced or grated
• 1 teaspoon minced or grated fresh ginger
• 1/4 cup unsalted dry-roasted peanuts

Ingredients for Maridade:

• 1 tablespoon soy sauce
• 2 teaspoons Chinese rice wine or dry sherry(Used Rice vinegar)
• 1 1/2 teaspoons cornstarch

Ingredients for Sauce:

• 1 tablespoon Chinese black vinegar, or substitute good-quality Apple Cider Vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil(I used Olive Oil)
• 1 Teaspoon White or Brown Sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon ground Sichuan pepper(I Substituted with Black Pepper Powder)

•  1/4 cup unsalted dry-roasted peanuts

Method:

Stir together the soy sauce, rice vinegar, and cornstarch and Marinade Chicken pieces with it. Keep refrigerated for 30 minutes.

To prepare the sauce, in other bowl, mix together black vinegar, soy sauce, oil, Sugar,cornstarch, and Black Pepper Powder. Stir until the cornstarch is dissolved well.

Now keep a skillet on high heat. Heat until a bead of water sizzles and evaporates on contact. Add a tablespoon of oil and Stir fry dried chillies till they blacken slightly and get fragrant(about 30 seconds).

Add the chicken and stir-fry until no longer pink, 5 to 10  minutes.

Add few of chopped green Onions, Grated Ginger and garlic. Saute for a minute on medium high heat.

Pour in prepared sauce and mix. 

 Stir in the peanuts and cook for another 1 to 2 minutes.

Check if the chicken is cooked well .

You might need to cook chicken for another 5 minutes.

Transfer to a serving plate,

Sprinkle the remaining scallion greens on top, and serve.

[mpprecipe-recipe:80]

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