Saucy Kung Pao Chicken

Kung Pao Chicken served over rice in a bowl with peanuts on the side

5 from 8 votes

This Kung Pao Chicken recipe has big, bold flavours from chillies added three ways. There's lots of sauce so that the rice can soak up some of that spice and this can turn into a main dish.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian Chinese

Diet: Halal

Servings: people

Author: Richa

Ingredients

For marinade

500 gms boneless chicken thighs cut into ½ inch pieces
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon baking soda
3 tablespoons cornflour cornstarch
3-4 tablespoons water
1 tablespoon soy sauce
½ teaspoon crushed pepper

For sauce

1 ½ tablespoons vinegar
1 tablespoon sugar
2 tablespoons light soy sauce
1 ½ tablespoons dark soy sauce
2 tablespoons oyster sauce
1 ½ teaspoons cornflour
¾ + ⅛ cup water

For stir-fry

3 tablespoons sunflower oil or any neutral flavoured oil divided
10 dried red chillies whole
1 large onion cut into petals, approx. 1 cup
2 tablespoons finely chopped garlic
2 teaspoons finely chopped ginger
10 mushrooms halved
¼ cup roasted peanuts
¾ teaspoon white pepper powder
¼ cup cut spring onion greens 1 inch pieces

Instructions

In a large bowl add all the ingredients listed under marinade, mix well to combine all the ingredients. Set aside for 30 minutes to an hour.
500 gms boneless chicken thighs, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon baking soda, 3 tablespoons cornflour, 3-4 tablespoons water, 1 tablespoon soy sauce, ½ teaspoon crushed pepper
Whisk together all the ingredients for the sauce and set aside.
1 ½ tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 ½ tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 ½ teaspoons cornflour, ¾ + ⅛ cup water
Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 - 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.
3 tablespoons sunflower oil or any neutral flavoured oil
To the same wok, add onion petals, red chillies and saute on high for a few seconds till fragrant. Add garlic, ginger and saute on high for a few seconds, add mushrooms and stir fry on high heat for 1-2 minutes and add the fried chicken. Toss for 2 minutes till the chicken absorbs the flavours. Add the sauce, white pepper and toss well on high heat till the sauce coats the chicken. Stir fry for a minute or two and take off the heat. Top with spring onions and serve.
10 dried red chillies, 1 large onion, 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, 10 mushrooms, ¼ cup roasted peanuts, ¾ teaspoon white pepper powder, ¼ cup cut spring onion greens

Video

Notes

Keep all ingredients chopped and ready before starting the stir fry process as it has to happen quickly and on high heat.
To make onion petals cut onions into 3/4 inch wide slices, separate each layer of onion to form petals.
Boneless chicken thighs are used in the recipe as they are juicy and tender

Nutrition