Kung Pao Chicken Recipe | How To Make Kung Pao Chicken Gravy | Chinese Cuisine |Nick Saraf's Foodlog | Get Curried

Watch & learn how to make Kung Pao at home with chef Nick Saraf only on Get Curried.

Kung Pao chicken is a classic Chinese dish from the Szechuan province – spicy, slightly sweet and incredibly delicious! Make this mouth-watering dish at home with help of our Chef Nick Saraf only on Get Curried.

Kung Pao Chicken Ingredients
For Marination
- Salt
- pepper
- Chinese Rice Wine
- Dark Soy Sauce
- Few Egg Whites

- 4 chicken breast
- Corn Flour

For Sauce
- Brown Sugar
- Pinch of Salt
- Dark Vinegar
- Dar Soy Sauce
- Water

For Preparations
- Chilli Oil
- Dry Red Chillies
- Minced Garlic & Ginger
- Chinese Onions
- Crushed Schezwan Pepper corns
- Oil
- few tsp of cornflour dissolved in water

Garnish
- roasted peanuts
- spring onions

Method

- To make the marination paste, add salt, pepper, Chinese rice wine,dark soy sauce and few egg whites and mix them well

- Marinate 4 chicken breast piece into the marination paste and mix well and now add cornflour mix it properly covers it with plastic and keeps it in the refrigerator for half hour.

- Meanwhile prepare the sauce by adding together brown sugar, a pinch of salt, dark vinegar, dark soy sauce and some water

- Keep a wok on a high flame then add chilli oil, dry red chillies, minced garlic & ginger, chinese onions, crushed schezwan Pepper corns

- Add the marinated chicken to the wok and if it looks dry add some oil.

- Once the chicken is cooked add the sauce in the wok and mix well

- Add cornflour slurry, roasted salted peanuts take it off the heat then add spring onion .

- Kung Pao Chicken is ready to be served!

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Host: Nick Saraf
Copyrights: REPL

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Kung Pao chicken also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of Westernized Chinese cuisine.