Kung Pao Chicken

Ingredients/ Preparation

  • 400 grams boneless chicken breast
  • Salt to taste
  • 3 tablespoons soy sauce
  • ¼ teaspoon MSG (optional)
  • ½ teaspoon white pepper powder
  • 2 tablespoons lemon juice
  • 3- 4 spring onions, chopped
  • 5- 6 dried red chillies, broken in half
  • 4- 5 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 1 ½ cups chicken stock
  • 2 teaspoons sugar
  • 2 tablespoons cornflour
  • ¼ cup roasted peanuts
  • 1 stalk spring onion greens, chopped.

Recipe/ Procedure

  • Cut chicken into one-inch pieces. Add salt, two tablespoons of soy sauce, MSG, white pepper powder and one tablespoon of lemon juice and mix well.
  • Heat a wok; Add spring onions, red chillies, garlic and ginger and cook for two to three minutes. Add a little water to prevent the onions from browning.
  • Add the marinated chicken and chicken stock and cook till the chicken is tender.
  • Add the remaining soy sauce, sugar and cornflour mixed with half a cup of water. Stir in the roasted peanuts.
  • Add the chopped spring onion greens and the remaining lemon juice and serve hot.

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