Designed for professional chefs, check out this Kung Pao Chicken recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder, Rafhan Corn Oil, Knorr Professional Batter Mix and Knorr Professional Chicken Soup Stock.
Ingredients
The Sauce:
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Teriyaki, sauce 100.0 ml
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Oyster, sauce 100.0 ml
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Soya Sauce 50.0 ml
Preparing the Chicken:
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Chicken thighs, cubes 1.2 kg
Rice Preparation:
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Water 3.0 l
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Basmati rice, washed 2.0 kg
Finishing off the Dish:
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Onion, cubes 150.0 g
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Celery, diced 150.0 g
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Red chillies, dried 20.0 g
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Garlic, finely chopped 40.0 g
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Ginger, finely chopped 40.0 g
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Peanuts, toasted 150.0 g
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Spring onion, sliced 250.0 g
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Ginger julienne 200.0 g
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Fresh coriander, chopped 100.0 g
Preparation
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The Sauce:
- Whisk all the ingredients together and keep until stir-frying the chicken.
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Preparing the Chicken:
- Marinate the chicken in Knorr Professional Chicken Stock Powder and a little oil for 6 hours.
- Heat the Rafhan Corn Oil in wok, this will be used for deep frying the chicken pieces.
- Drop the chicken pieces into Knorr Professional Batter Mix – just the dry powder, no need to mix it with water. We simply want to dust the chicken for frying.
- Deep fry the chicken pieces until crispy and golden.
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Rice Preparation:
- Dissolve Knorr Professional Chicken Soup Stock in water and add to the rice.
- Cook and steam rice for about 15 minutes.
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Finishing off the Dish:
- In a wok stir-fry the onions and celery for a minute, then add the chilli’s, ginger and garlic.
- Add the chicken and toss as you cook.
- Add the sauce and combine all the stir-fry ingredients.
- Before serving mix in peanuts and spring onion.
- Garnish with julienne ginger and coriander.
