Kung Pao Chicken ｜ Kung Pao Chicken Recipe Restaurant Style ｜ Chicken Kung Pao

Chicken, boneless thigh pieces cubed- 450 gms (1 lb)

For marination:
Salt-1/2 tsp
Pepper powder- 1/4 tsp
Dark Soy Sauce- 2 tsp
Corn flour - 4 tsp
White sugar- 1 tsp
Sesame oil- 2 tsp

Vegetables:
Green Zucchini- 1 large (125 gms) cubed
Red Bell Pepper- 1 large (125 gms) cubed
Roasted Peanuts - 1/4 cup
Garlic, chopped -6 cloves (9-10 gms)
Ginger, fine chopped - 1 tsp
Red chillies - 8 (cut into 1/2 “ pieces)
Spring onion greens - 4 tbsp

Kung Pao Sauce:
Light Soy Sauce- 1 tbsp
Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine)
Oyster Sauce- 1 tbsp (mixed in 1/2 tbsp water if it’s thick)
Sugar- 1 tbsp
Water -4 tbsp
Cornstarch- 1 tsp

Other Ingredients:
Oil- 2 tbsp

Preparation:

Marinate chicken pieces for 30 mins.
Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside.
Cut the boneless chicken thighs into cubes.
Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces

Process :

Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned
Remove and set aside for use later.
In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs
Now add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.
Mix and stir fry on high heat for 2 mins
Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat.
Lastly add the prepared Kung Pao Sauce & mix well. Stir fry for 2 mins on medium heat.
-Lastly add the chopped spring onion greens and give a mix. Stir fry on medium heat for 30 secs and serve hot with noodles or fried rice.
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