Kung Pao Chicken Recipe. Stir fried chicken tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.
Here is my style of Kung Pao chicken made using ingredients easily found in my Indian kitchen. The traditional recipe uses ingredients like Sichuan peppercorn and Shaoxing Wine which is hard to come by in India. This is a very healthy stir-fry made with marinated chicken, veggies and roasted peanuts. It comes together in no time.
Here is the video of Kung Pao Chicken Recipe
Here is how to make Kung Pao Chicken Recipe Dice the boneless chicken breast into small cubes. To the cut cubes, add in the ingredients listed under “marination”. Mix well to combine. Marinate the chicken for 15-20 minutes.
While the chicken is marinating, prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Set aside.
Use the biggest burner on the stove for making Chinese stir-fries. High heat is key. Heat a wok on high heat. Add in the peanut oil. Add in the minced garlic and the ginger. Sauté for a few seconds.
Add in the chopped chillies and sauté for a few seconds.
Add in the marinated chicken pieces. Keep the flame on high and fry the chicken for about 5 minutes. Cut a piece of the cooked chicken. If its white inside, the chicken is cooked. Do not cook the chicken for long as the breasts will become rubbery. Keep the pieces small so it cooks fast and make sure to keep all the pieces roughly of the same size.
Add in the veggies and roasted peanuts. Cook for a couple of minutes. We need to keep the vegetables crunchy. So do not cook the veggies for long.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine.
Add in the sauce to the pan. Sauté for a couple of minutes so the chicken is well coated in sauce.
Finish with a generous sprinkle of chopped spring onion.
Serve with rice.
Ingredients for Marinating Chicken
500 grams boneless chicken breast 1.5 teaspoon dark soy sauce 1.5 teaspoon rice vinegar 1 teaspoon honey 1/4 teaspoon black pepper powder 2 teaspoon corn starch 1/4 teaspoon salt
Other Prep
12 dried red chillies – deseeded
For the Stir-Fry
2 tablespoon peanut oil 1 tablespoon minced ginger 2 tablespoon minced garlic 1 stalk celery, diced 1/2 cup red bell pepper, diced 1/2 cup green bell pepper, diced 1/3 cup roasted peanuts
For the Sauce
1.5 tablespoon dark soy sauce 1.5 teaspoon rice vinegar 2 teaspoon corn starch 1/4 cup water 2 sprigs spring onion, chopped
Dice the boneless chicken breast into small cubes. To the cut cubes, add in the ingredients listed under “marination”. Mix well to combine. Marinate the chicken for 15-20 minutes.
While the chicken is marinating, prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Set aside.
Use the biggest burner on the stove for making Chinese stir-fries. High heat is key. Heat a wok on high heat. Add in the peanut oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Add in the chopped chillies and sauté for a few seconds.
Add in the marinated chicken pieces. Keep the flame on high and fry the chicken for about 5 minutes. Cut a piece of the cooked chicken. If its white inside, the chicken is cooked. Do not cook the chicken for long as the breasts will become rubbery. Keep the pieces small so it cooks fast and make sure to keep all the pieces roughly of the same size.
Add in the veggies and roasted peanuts. Cook for a couple of minutes. We need to keep the vegetables crunchy. So do not cook the veggies for long.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine.
Add in the sauce to the pan. Sauté for a couple of minutes so the chicken is well coated in sauce. Finish with a generous sprinkle of chopped spring onion. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 15m
Ingredients for Marinating Chicken
500 grams boneless chicken breast 1.5 teaspoon dark soy sauce 1.5 teaspoon rice vinegar 1 teaspoon honey 1/4 teaspoon black pepper powder 2 teaspoon corn starch 1/4 teaspoon salt
Other Prep
12 dried red chillies – deseeded
For the Stir-Fry
2 tablespoon peanut oil 1 tablespoon minced ginger 2 tablespoon minced garlic 1 stalk celery, diced 1/2 cup red bell pepper, diced 1/2 cup green bell pepper, diced 1/3 cup roasted peanuts
For the Sauce
1.5 tablespoon dark soy sauce 1.5 teaspoon rice vinegar 2 teaspoon corn starch 1/4 cup water 2 sprigs spring onion, chopped
Dice the boneless chicken breast into small cubes. To the cut cubes, add in the ingredients listed under “marination”. Mix well to combine. Marinate the chicken for 15-20 minutes.
While the chicken is marinating, prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Set aside.
Use the biggest burner on the stove for making Chinese stir-fries. High heat is key. Heat a wok on high heat. Add in the peanut oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Add in the chopped chillies and sauté for a few seconds.
Add in the marinated chicken pieces. Keep the flame on high and fry the chicken for about 5 minutes. Cut a piece of the cooked chicken. If its white inside, the chicken is cooked. Do not cook the chicken for long as the breasts will become rubbery. Keep the pieces small so it cooks fast and make sure to keep all the pieces roughly of the same size.
Add in the veggies and roasted peanuts. Cook for a couple of minutes. We need to keep the vegetables crunchy. So do not cook the veggies for long.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine.
Add in the sauce to the pan. Sauté for a couple of minutes so the chicken is well coated in sauce. Finish with a generous sprinkle of chopped spring onion. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/kung-pao-chicken-recipe/
Recipe for Tamil style Nellikai Chutney / Gooseberry Chutney made with Indian gooseberry, fresh coconut and spices. A very healthy chutney that can be served with idli and dosa.
Nellikai / Indian gooseberries are a power house of vitamin C. This is a classic chutney that tastes so good and perfect for serving with idli and dosai for morning breakfast. All the ingredients listed in the chutney is ground raw and a simple tempering is added to the chutney. It takes no more than five minutes to make this chutney. Do try it at home.
Here is how to make Nellikai chutney Here is all the ingredients you will want for grinding the chutney. Everything is ground raw. The little turmeric helps with the color and is also super healthy.
The nellikai / gooseberry has a seed that needs to be removed else the chutney tends to become very bitter.
The seeds can be hard to remove. Just run a knife around the seed to separate the flesh from the seed.
Here is how it will look once its deseeded. I have used around two big gooseberry for making the chutney. You can adjust the number of gooseberries according to your taste. If you are making this chutney for the first time, stick to just two berries.
Add all the ingredients in a heavy duty Indian mixie.
First, grind without adding any water to a coarse paste.
Add quarter cup of water and grind again.
The chutney should be nice and thick. Remove the chutney from the mixie and set aside on a bowl.
Now lets temper the chutney Take a small kadai / pan and add in a teaspoon of Indian sesame oil. When the oil is hot add in the split urad dal, mustard seeds, curry leaves and dried red chilli. Let the mustard seeds crackle and the lentils brown. Add in the tempering to the chutney.
Nellikai Chutney / Indian Gooseberry chutney is ready. Serve with idli or dosai.
Ingredients for the Nellikai Chutney
2 Indian nellikai / gooseberry
1/2 cup fresh coconut
2 green chillies
a pinch of asafoetida
1 teaspoon jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric
Ingredients for tempering the Nellikai Chutney
1 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1 dried red chilli
1 sprig curry leaves
The nellikai / gooseberry has a seed that needs to be removed else the chutney tends to become very bitter. The seeds can be hard to remove. Just run a knife around the seed to separate the flesh from the seed.
Add all the ingredients in a heavy duty Indian mixie. First, grind without adding any water to a coarse paste. Add quarter cup of water and grind again. The chutney should be nice and thick. Remove the chutney from the mixie and set aside on a bowl.
Now lets temper the chutney. Take a small kadai / pan and add in a teaspoon of Indian sesame oil. When the oil is hot add in the split urad dal, mustard seeds, curry leaves and dried red chilli. Let the mustard seeds crackle and the lentils brown. Add in the tempering to the chutney.
Nellikai Chutney / Indian Gooseberry chutney is ready. Serve with idli or dosai.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 2m
