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AuthorAditiCategory, DifficultyBeginner

My Kung Pao Chicken is the perfect combination of sweet, spicy and salty. So much better, easier and healthier than take out!

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 400 g chopped chicken pieces
Marinade/Sauce
 1.50 tbsp dark soya sauce
 1 tbsp light soya sauce
 2 tbsp balsamic vinegar
 2 tbsp sugar
 ½ tsp sesame oil
 2 tsp cornstarch
 ¼ cup water
Stir-Fry
 1 tbsp oil
 1 tbsp chopped garlic
 1 tbsp chopped ginger
 8 dried red chillies (chopped into 2 cm pieces and seeds removed)
 1 tsp red chilli flakes
 2 spring onion (white part)
 2 spring onion (green part chopped into 2 cm pieces)
 ½ cup roasted peanuts

1

Mix together all the sauce ingredients except the water. Pour 2 teaspoons of the marinade onto the chicken. Mix the chicken and set aside for 10-30 mins. Add the water to the marinade.

2

Heat up the wok over a high heat. Add in the garlic, ginger, red chillies and chilly flakes. Saute until it depends in colour.

3

Add in the chicken & white part of the spring onion and cook halfway through. Now add in the sauce. Simmer the sauce and let it thicken until it is syrupy. Just before removing from heat, add in the green spring onion and peanuts. Remove from heat and serve piping hot.

Ingredients

 400 g chopped chicken pieces
Marinade/Sauce
 1.50 tbsp dark soya sauce
 1 tbsp light soya sauce
 2 tbsp balsamic vinegar
 2 tbsp sugar
 ½ tsp sesame oil
 2 tsp cornstarch
 ¼ cup water
Stir-Fry
 1 tbsp oil
 1 tbsp chopped garlic
 1 tbsp chopped ginger
 8 dried red chillies (chopped into 2 cm pieces and seeds removed)
 1 tsp red chilli flakes
 2 spring onion (white part)
 2 spring onion (green part chopped into 2 cm pieces)
 ½ cup roasted peanuts

Directions

1

Mix together all the sauce ingredients except the water. Pour 2 teaspoons of the marinade onto the chicken. Mix the chicken and set aside for 10-30 mins. Add the water to the marinade.

2

Heat up the wok over a high heat. Add in the garlic, ginger, red chillies and chilly flakes. Saute until it depends in colour.

3

Add in the chicken & white part of the spring onion and cook halfway through. Now add in the sauce. Simmer the sauce and let it thicken until it is syrupy. Just before removing from heat, add in the green spring onion and peanuts. Remove from heat and serve piping hot.

Kung Pao Chicken
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