Kung Pao Chicken Recipe
Kung Pao Chicken Recipe is very much a classic Chinese cuisine and very popular in Cambodia. This popular Chinese recipe is best if you deep fry the chicken or just stir fry it with chicken with the combination of salty, sweet and spicy flavor.
To marinate the chicken
|1 lb of chicken breast cut to bite size|
|1 teaspoon of garlic powder|
|1 tablespoon of cornstarch|
|1/2 teaspoon of black pepper|
|2 tablespoon of Chinese cooking wine|
|Let it marinate for 30 minutes|
For the stir fry sauce
|2 tablespoon of hoisin sauce|
|1 tablespoon of soy sauce|
|1 tablespoon of oyster sauce|
|1 1/2 tablespoon of dark soy sauce|
|1/2 tablespoon of sesame oil|
|1 tablespoon of rice vinegar or white vinegar|
|1 tablespoon of corn starch|
|1/2 to 2/3 cup of low sodium chicken broth (depend on how much sauce you like)|
|Mix all the sauce ingredients together and set aside|
For the vegetable
|2 stalk of celery cut or slices to bit size|
|1 carrot cut or slices to bite size|
|1/2 cup peanut|
|10 dried Thai chilies or use Mexican dried chilies|
|3 green onions cut to 1 inch long|
|1 tablespoon of minced garlic|
Directions to make Kung Pao Chicken Recipe
- Heat enough oil on medium heat deep fry the chicken until almost done. Take it out set aside. Take the oil out, but leave about 3 T in the wok for stir fry.
- Turn the heat back on to high, add dried chilies, peanut stir fry until the aroma come out and the peanut turn color then add garlic, carrot, celery in stir fry until the vegetable are tender then add chicken, and stir fry until all combine and hot, now add the stir fry sauce and green onion in and mix well the stir fry should be thicker.
- Turn the heat off.
Serve kung Pao Chicken with steamed rice.
Related Recipe: Cambodian Glutinous Rice with Egg Custard
Serving Size: 2
Calories Per Serving: 806