Kung Pao Chicken

When we got Chicken this week, I wanted to try something different than the usual chicken curry I make. Me and my husband always likes chinese takeouts and so wanted to try this out. I got the recipe from Vahrehvah. I didn't had chicken broth and ajinimoto, so made it without that. But even turned out well. I didn't had a chance to take pictures,but even wanted to post the recipe so that I'll remember. Its very simple to make and definitely tasty.

Ingredients:

Chicken - 500 lbs
Diced vegetables (Onions, Mushrooms, Celery, Green & Red Peppers- 1 cup
Spring onions - 2 tbsp
Red chilles- 10
Garlic ginger chopped - 1 tbsp
Peanuts roasted - 1 tbsp
Sesame oil - 2 tbsp

For marinating chicken:
Corn flour - 1 tsp
Egg beaten- 2 tsp
Salt
Soy sauce - 1 tsp

For sauce
Chicken stock - 1 cup (I used water instead)
Rice Vinegar - 1 tsp (I didn't used)
Chilli sauce - 1 tsp(optional)
Pepper powder - 1/2 tsp
Rice vinegar - 1 tbsp
salt
Sugar - 1 tsp
Soy Sauce - 2 tbsp

Procedure:
Take chicken, soya sauce, egg, salt mix all. Add corn flour and mix again. Keep marinated for 30 mins

Take a bowl add Chicken stock, soya sauce, pepper powder, rice vinegar,ajinmato, chilli sauce mix well and keep a side.

In a pan add oil, red chilli, chopped garlic and ginger, mix well. To this add the marinated chicken and cook for 10-15 minutes on low flame checking frequently.

When chicken is almost done add all vegetables and saute.

Then add the chicken stock and mix well. Finally add peanuts spring onion. Cook for 5min and switch off the flame.

If you want a thicker gravy add corn starch at the end and cook for 5 mins.

So simple to make but its very delicious. You can deep fry the marinated chicken and add it along after mixing the sauce.