KUNGPAO CHICKEN
Ingredients:
Chicken Fillet 4
Onion 1
Capsicum 1
Chopped carrots 1
Red chili 6
Peanuts 10
Ginger garlic paste 1 tsp
Sugar 1 tsp
Sesame seed oil 1 tsp
Chicken cube flour 1 tbsp
Soya sauce 2 tbsp
White vinegar 2 tbsp
Corn flour 2 tbsp
Chili sauce 2 tbsp
Oil 2 tbsp
Salt to taste
For stock:
Chicken bones ½ kg
Water 3 cups
Garlic cloves 4
Black peppercorn 4
Method:
Add in 1 tbsp soya sauce, 1 tsp ginger garlic paste, 1 tbsp white vinegar and some salt on the chicken fillets and keep them for some time. Grease the pan and add in chicken fillets. When the water dries cut the chicken fillets into small pieces. Now take some oil in the pan, add in chicken. Stir fry it.
Now add in chicken bones in 3 cups of water and add in 4 cloves garlic and black peppercorn. Make stock and then add in 2 tbsp corn flour and 1 tbsp chicken cube flour. Mix it till it thickens.
In a frying pan, add in 1 tbsp oil and add in 1 onion, capsicum, chopped carrots, 6 fresh red chilies, peanuts and stir fry it. Add in the prepared chicken. Now add in 2 tbsp chili sauce, 1 tsp sugar, 1 tbsp white vinegar, 1 tbsp soya sauce, black pepper and salt. Mix it and add in sesame seed oil and serve.
