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Kung Pao Chicken Recipe

Name: Kung Pao Chicken Recipe
Prep time: PT20.00M
Cook time: PT35.00M
Total time: PT57.00M
Yield: 7.00
Cuisine: Global
Ingredients: 2 Cubes MAGGI Magic Cubes (Chicken); 750 Grams Chicken; 4 Tablespoons Soya Sauce; 1 Tablespoon Ginger-Garlic Paste; 1/2 Teaspoon Black Pepper Powder; 1 Teaspoon Red Chilli Flakes; 2 Tablespoons Vinegar; 1 tablespoon Refined Wheat Flour; 1 Pinch Salt; 5 Tablespoons Oil; 4 Units Green Chillies (Slit); 6 Units Spring Onion (Sliced); 1 Unit Green Capsicum; 1 1/2 Cup Water; 1/2 Cup Roasted Peanuts

(4)

57Min

Medium

Recipe Variants

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!

Ingredients

7 Servings

2 Cubes

MAGGI Magic Cubes (Chicken)

750 gms

Chicken

4 Tablespoons

Soya Sauce

1 Tablespoon

Ginger-Garlic Paste

0.5 Teaspoon

Black Pepper Powder

1 Teaspoon

Red Chilli Flakes

2 Tablespoons

Vinegar

1 Tablespoon

Refined Wheat Flour

1 Pinch

Salt

5 Tablespoons

Oil

Green Chillies (Slit)

Spring Onion (Sliced)

Green Capsicum

1.5 Cups

Water

0.5 Cup

Roasted Peanuts

Copy

Nutrition Value

Energy

383.43 kcal

Protein

22.75 g

Carbohydrates

4.37 g

Fats

31.25 g

Information per serving

Step 1
20 Min

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.
Step 3
10 Min

Increase the flame, dry the gravy, if any and sauté the chicken, till brown. Add the sliced spring onions (keep some aside for garnish) and stir-fry for 2-3 minutes. Now, add capsicum and fry for a few minutes.
Step 4
5 Min

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.

Step 3 of 6

Increase the flame, dry the gravy, if any and sauté the chicken, till brown. Add the sliced spring onions (keep some aside for garnish) and stir-fry for 2-3 minutes. Now, add capsicum and fry for a few minutes.

Step 4 of 6

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.

Recipe PDF

With pictures

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