Kung Pao is one of my favorite Chinese stir-fry dishes because its slightly sweet, slightly tangy and I absolutely love the added chilli. The below recipe is so easy to make and the gravy is super easy to adjust based on what you’re going to pair it with, i.e. rice or noodles. If I’m pairing it with rice, I don’t let it simmer for too long so I have sufficient gravy. In this case, I paired it with noodles so I let it simmer longer.
Ingredients:
(Servers: 4-5)
Sauce Mix:
Soy sauce – 6 tsp
Apple Cider Vinegar – 8 tsp
Honey – 1 heaping tsp
Corn Starch – 1 tsp
Water – 75 ml
Maggi Magic Cubes (Chicken stock) -2
Oil – 1 tsp
Dried red chillies – 7-8 (chopped)
Pepper – 1 tbsp
Chicken Breasts – 3 (cut into strips)
Ginger-garlic paste – 1 tsp
Red Bell Peppers – 2 (diced)
Scallions (Spring onion) – 1 cup (chopped)
Salt – as/ if needed
Red chilli flakes – as/if needed
Step 1: Add all the ingredients for the sauce mix into a bowl. Mix well.
Step 2: Marinate the chicken with some of this sauce mix.
Step 2: Heat some oil. Once the oil is hot, add red chillies and pepper.
Step 3: Toss in the marinated chicken. Add ginger-garlic paste in a few.
Step 4: Once the chicken is almost done, toss in some of the diced red bell peppers.
Step 5: Pour in the remaining sauce mix.
Step 6: Let it simmer until desired consistency is achieved.
Step 7: Add in a cup of roasted peanuts and the chopped scallions.
Step 8: Top with chilli flakes if you like it spicy. Add and adjust salt as and if needed.
Enjoy with some noodles and extra chilli flakes like we did. 🙂
sugarcoatedmasala 