To add a Kung-Pao Twist to your Chilli Chicken, add another cup of water while making the sauce and follow the same steps, as per the main recipe. Add half a cup of roasted peanuts or cashew nuts to the dish, just before removing it from the flame. Mix well and your Kung-Pao Chicken is done!
Prepare ingredients as mentioned in the list. Marinate the chicken pieces in 1 tablespoon of soya sauce, ginger-garlic paste, pepper powder, red chilli flakes, 1 tablespoon of vinegar and salt to taste. Keep it aside for 2-3 hours.
Step 2
15 Min
Heat oil in a wok and add the marinated chicken pieces. Stir-fry for a minute, cover it and cook on low flame till done.
In a bowl, mix together remaining soya sauce, crumbled MAGGI Magic Cubes (Chicken), remaining vinegar, corn flour and water. Add this sauce mixture to the chicken and mix till all the pieces are coated with it.
Step 5
5 Min
Lower the flame and continue to cook for 2-3 minutes, stirring continuously. Add the roasted peants and remove from fire.
Step 6
2 Min
Garnish with chopped green spring onions and serve hot.
Step 1
of
6
Prepare ingredients as mentioned in the list. Marinate the chicken pieces in 1 tablespoon of soya sauce, ginger-garlic paste, pepper powder, red chilli flakes, 1 tablespoon of vinegar and salt to taste. Keep it aside for 2-3 hours.
Step 2
of
6
Heat oil in a wok and add the marinated chicken pieces. Stir-fry for a minute, cover it and cook on low flame till done.
In a bowl, mix together remaining soya sauce, crumbled MAGGI Magic Cubes (Chicken), remaining vinegar, corn flour and water. Add this sauce mixture to the chicken and mix till all the pieces are coated with it.
Step 5
of
6
Lower the flame and continue to cook for 2-3 minutes, stirring continuously. Add the roasted peants and remove from fire.
Step 6
of
6
Garnish with chopped green spring onions and serve hot.
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