Menu

Kung Pao Chicken

Kung Pao Chicken is a Chinese stir-fried dish with chicken cubes, dried chilli pepper and deep-fried peanuts. The taste of the tender chicken matches great with the crispy peanuts. Everything is cooked in a spicy sauce, with a dash of sweet & sour. See the full recipe below!

Kung Pao Chicken

Ingredients

−
+

The Sauce:

Preparing the Chicken:

Rice Preparation:

Finishing off the Dish:

  • Onion, cubes 150 g
  • Celery, diced 150 g
  • Red chillies, dried 20 g
  • Garlic, finely chopped 40 g
  • Ginger, finely chopped 40 g
  • Peanuts, toasted 150 g
  • Spring Onion, sliced 250 g
  • Ginger julienne 200 g
  • Fresh Coriander, chopped 100 g

Preparation

  1. The Sauce:

    • Whisk all the ingredients together and keep until stir-frying the chicken.

  2. 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.

  3. Rice Preparation:

    • Dissolve Knorr Professional Chicken Stock Cubes in water and add to the rice.
    • Cook and steam rice for about 15 minutes.

  4. 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.