Description
Extra saucy and super addictive, this Kung Pao Chicken recipe is really easy to make. Make this at home instead of ordering takeout!
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Ingredients
Marinade
500gms chicken thigh, boneless, cut into ½ inch cubes
2tablespoonslight soy sauce
½teaspoonvinegar
2teaspoonshoney
2teaspoonsoil
½teaspooncrushed pepper
¼cup+ 1 tablespoon cornflour
1egg white
Kung pao sauce
2teaspoonsvinegar
1tablespoon+ 1 teaspoon sugar
2tablespoonslight soy sauce
2teaspoonsdark soy sauce
2teaspoonsoyster sauce
1teaspooncornflour
¾cupwater
Kung pao stir fry
2tablespoonscooking oil
1teaspoontoasted sesame oil
4dried red chillies, broken into 2
1tablespoon+ 1 teaspoon finely chopped garlic
2teaspoonsfinely chopped ginger
4spring onion whites, thinly sliced
½teaspoonblack pepper, crushed
¼cupgroundnuts roasted and de-skinned
¼cupspring onion greens finely chopped
other
1 ½tablespoonscooking oil, additional 2 ½ tablespoons cooking oil if deep frying
Instructions
Marinating chicken
- take chicken in a bowl, add all ingredients listed under marinade, give it a good toss and set aside.
500 gms chicken thigh, 2 tablespoons light soy sauce, ½ teaspoon vinegar, 2 teaspoons honey, 2 teaspoons oil, ½ teaspoon crushed pepper, ¼ cup + 1 tablespoon cornflour, 1 egg white
Air frying chicken
- pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated chicken with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 180 C for 5 minutes. Air fry at 200C for 1 minute. Air fry them in batches and set aside. Its important to wait for 4-5 minutes until the fried chicken cools a bit to remove them easily from the basket. They stick to the basket when they are too hot.
Deep Frying chicken
heat ¼ cup oil in a wok or deep kadai and once it’s medium hot, drop the marinated chicken into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Fry them in batches and set aside.
1 ½ tablespoons cooking oil
Kung pao sauce
- take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.
2 teaspoons vinegar, 1 tablespoon + 1 teaspoon sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons oyster sauce, 1 teaspoon cornflour, ¾ cup water
Kung pao stir fry
heat 2 tablespoons of cooking oil in a wok, add toasted sesame oil, red chillies and saute for 30-40 seconds only till they turn deep red but not black. Add chopped garlic and ginger and saute on high for 30 seconds until fragrant. Add spring onion whites and saute for a few seconds. Add pepper, groundnuts and toss them well. stir the kung pao sauce and add while stirring continuously. cook for 2 minutes on low. Add the fried chicken, spring onion greens and toss to combine well. Serve.
2 tablespoons cooking oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, ½ teaspoon black pepper, ¼ cup groundnuts roasted and de-skinned, ¼ cup spring onion greens finely chopped
