Chicken Kung Pao
30 minLunch & Dinner
A short home-style guide to Chicken Kung Pao. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chicken (Murghi)No chicken? Use mutton or beef (cook longer), or soya chunks.
- Peanuts (Moongphali)No peanuts? Use cashews or almonds, or skip.
- Capsicum (Shimla mirch)No capsicum? Use extra cabbage or onion.
- Soy sauceNo soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
- CornflourNo cornflour? Use rice flour or plain flour (slightly less crisp).
Method
- Coat chicken cubes in cornflour and stir-fry until cooked.
- Add dried chillies, garlic, capsicum, soy sauce and a pinch of sugar, then toss with roasted peanuts at the end.