kung pao chicken | chicken starter | special desi recipes

 Kung Pao Chicken |  Chicken Starter |  Special Desi Recipes

Indulge in the fiery, flavorful world of kung pao chicken, where tender, juicy chicken meets the irresistible crunch of peanuts and vibrant bell peppers. This dish is a masterful blend of bold sichuan spices, smoky dried chillies, and a savory-sweet sauce that clings to every bite.Elevate your dinner game and bring the taste of authentic Chinese cuisine straight to your kitchen!!

This dish is know for its bold and complex flavors, featuring a balance spicy, sweet, and savory elements. It is characterized by the use of peppercorn, ginger, garlic, and dried red chillies for heat are essential for the dish's distinctive taste.The dish is stir-fried over high heat, allowing the chicken to cook quickly while absorbing the flavors of the sauces and spices.

This dish is a staple in both Chinese cuisine and Westernized Chinese restaurants, appreciated for its rich, layered flavors and satisfying crunch from the peanuts and is often served with steamed rice, which helps balance the strong flavors of the dish.

Finally, I want to highlight some of my recipes like

• Chicken Keema Fritters

• Roasted Bell Pepper Chicken

• Spicy Masala Fried Chicken Wings

Video Recipe Of Kung Pao Chicken |  Special Desi Recipes

Ingredients:

• For the Chicken Marination:
• Boneless Chicken - 300 g
• Salt - 1 Tsp.
• Soya sauce - 1 Tbsp.
• Oil- 1 Tbsp.
• Egg White - 1
• CornFlour - 2 Tbsps.
• Black Pepper Powder - 1 Tsp.
• Oil - For Deep Fry

For the Stir- Fry:

• Oil - 4 Tbsps.
• Chopped Ginger - 1 Tbsp.
• Chopped Garlic - 1 Tbsp.
• Dry Red Chillies - 5
• Onion - 1
• Capsicum Cubes - 1
• Hot Sauce - 4 Tbsps.
• Tomato Sauce - 2 Tbsps.
• Soya Sauce - 1 Tbsp.
• Vinegar - 1 Tbsp.
• Black Pepper Powder - 1 Tsp.
• Spring Onions 
• Roasted Peanuts - 1/4th Cup

Preparation:

• Marinate the chicken in a bowl, mix the diced chicken with soya sauce, pepper powder, salt, and oil. Let it marinate for 10-15 minutes while you prepare the other ingredients.
• After 10-15 minutes, add egg white along with cornstarch and mix well.
• Deep Fry the chicken to the crispy and golden brown.
• Remove the chicken from wok and set it aside.
• In the same wok, add oil. Add the chopped ginger, garlic and dried red chillies, stir fry unil fragrant, about 30 seconds to 1 minute.
• Add chopped onions along with salt and stir-frying for another 30 seconds.
• Add bell peppers, roasted peanuts and stir fry until slightly tender but still crisp, about 2-3 minutes.
• Now add all the sauces like hot sauce, tomato sauce, soya sauce and vinegar,
• stirring continuosly until the sauce thickens.
• Now add fried chicken and stir well till the sauces coats the chicken and vegetable, about 1-2 minutes.
• Transfer the kung pao chicken to a serving dish and enjoy it hot with steamed rice or noodles.

Enjoy your homemade Kung Pao Chicken- bursting with bold flavors and a satisfying crunch!!

Tips:

• Adjust the spices, if you prefer less heat, reduce the number of dried red chillies or remove their seeds. Add some chili oil or increase the number of chilies for more heat.
• For an extra crunch, lightly toast the peanuts in a dry pan before adding them to the stir-fry.