Chicken Kung Pao - Cafe Delites MasterCook


Chicken Kung Pao - Cafe Delites MasterCook


Serves 4


  • 450-500 gm boneless chicken breast - thinly sliced
  •  2 spring onions (Hara pyaz) - chopped, 8 dry red chilies - broken into half
  •  1” piece of ginger - grated, 2 tsp crushed garlic
  • 5 tbsp oil, 4 tbsp water mixed with ½ stock/soup cube, 2 tbsp cornflour
  •  ½ cup peanuts - dry roast on a griddle (Tawa)


MARINADE


  • 2 tbsp white wine, 2 tbsp oil, 2 tbsp soy sauce, 1 tsp salt, 2 tbsp cornflour


SAUCE


  • 6 tbsp soy sauce, 4 tbsp white wine
  •  6 tbsp rice vinegar or 4½ tbsp white vinegar + 1½ tbsp water 
  • 4 tbsp sugar, 4 tbsp oil

*


  1. Chop the whites of spring onions into ½” pieces. Finely julienne the green portions. Keep aside. 
  2. Combine all the ingredients of the marinade in a bowl. Mix.
  3.  Add the chicken and mix to coat the pieces. Leave to marinate in the refrigerator for 20 to 30 minutes.
  4.  In another bowl, mix together all the ingredients for the sauce. Keep aside.
  5.  Heat oil in a wok or kadhai over high heat. Add the chilies, ginger, garlic and white part of the spring onions. Stir-fry for 30 to 40 seconds, or until the chilies turn dark.
  6.  Add the marinated chicken and stir-fry for 2-3 minutes, until chicken is cooked.
  7.  Pour in the prepared sauce. Bring to a boil. Add the peanuts.
  8.  Mix together the chicken stock and cornflour in a bowl. Add cornflour paste to the chicken. Continue tocook until the sauce is thick and glossy, and the chicken is soft.
  9.  Add spring onion greens. Remove. Serve immediately.



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