How to Cook Kung Pao Chicken
Servings: 2 to 3 servings
Ingredients
- 1/2 kilo chicken breast fillet slice into one inch pieces
- 1 Tbsp corn starch
- 2 tsp sesame oil or sunflower oil
- 2 Tbsp. spring onions chopped
- 2 cloves garlic minced
- 1/2 tsp. red pepper flakes
- 1 tsp. ginger grated
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 2 tsp. sugar
- 1/4 cup roasted peanuts
- 1 Tbsp. spring onion for garnishing
Instructions
How to cook Kung Pao Chicken:
- In a bowl, put the corn starch and toss in the chicken fillet to coat with the cornstarch.
- Heat oil in the non-stick wok and stir fry the chicken for 5 minutes. Turn off heat and remove the chicken from the wok and put in an bowl and set aside.
- Heat the same wok and another teaspoon of oil. Then add in the garlic, onion, spring onion, red pepper, ginger and stir fry for a few seconds then add in the vinegar, soy sauce and sugar. Stir again and simmer for a few seconds or until sugar is dissolved.
- Return the chicken in the wok and stir until well coated with the sauce. Add in the peanuts and stir occasionally. Cook for a minute then turn off heat. Transfer to a serving dish and garnish with spring onions. Serve hot with steamed rice.