Kung Pao Chicken

 

The recipe of this dish is straight from a cookery programme I saw on a malayalam TV channel.Recipe is from Chef Jose of Taj Residency,Ernakulam.He said that, Kung Pao chicken is the most popular dish to go with fried rice in Taj Residency.I am not surprised because the name Kung pao itself is so intriguing anyone would want to give it a try apart from the commonly heard manchurians and chilli chicken.

The method of preparation is similar to other Indo Chinese dishes as in frying and then adding the fried stuff into a particular prepared sauce.Only that, unlike most others where atleast two different types of sauces are used(soya sauce&oyster sauce,soya sauce&chilli garlic sauce etc)here only soyasauce is used.Another thing that distinguishes it is its use of nuts,either peanuts or cashewnuts.

Ingredients

Boneless Chicken - 150g ,diced
Egg(beaten) - 1tsp
Pepper powder - 1tsp
Chicken stock - 150ml
Dry red chillies - 4
Green chillies - 1 to 2
Garlic - 10g
Ginger - 10g
Ginger-garlic paste - 1tsp
Onion - 1
Capsicum(small) - 1
Sugar - a pinch
Spring onion - 10g
Cornflour - 15g
Dark soya sauce - 4tsp
Cashewnuts/Peanuts - 10g (fried in a tsp oil)
Peanut oil - to deep fry + 3tsp

Method

1.Marinate the chicken with ginger-garlic paste,pepper powder,egg,1tsp soya sauce and 1tsp cornflour for 20 to 30min and then deep fry
2.Heat 3tsp oil in a wok,add dried red chillies,slit green chillies,garlic and ginger(finely chopped)and fry for a few seconds
3.Add diced onion and capsicum and fry till onion turns transparent
4.Add the chicken stock,bring to a boil and add 3tsp soya sauce,sugar and cornflour dissolved in water
5.Add the fried chicken and garnish with chopped spring onions and cashewnuts
6.Serve immediately with fried rice

Other Indo Chinese dishes blogged
Chilli Chicken
Gobi Manchurian
Chicken in Hot sauce