Kung Pao Chicken-SK Khazana

Ingredients list for Kung Pao Chicken-SK Khazana

• 250 grams Boneless chicken legs cut into 1/2 inch cubes
• to taste Salt
• 3 tablespoons Cornflour
• to taste Black peppercorns crushed
• to deep fry Oil
• 1 tablespoon Sesame oil
• 1 tablespoon Garlic chopped
• 1/2 tablespoon Ginger chopped
• 2 Dried red chillies broken
• 1 teaspoon Red chilli paste
• 3=4 Spring onion bulbs sliced
• 1/2 cup Chicken stock
• 1 tablespoon Soy sauce
• 1 tablespoon Red chilli sauce
• 1/4 teaspoon Sugar
• 1/4 cup Roasted peanuts
• for garnish Spring onion greens sliced

Method

1. Put chicken pieces in a bowl. Add salt, 2 tablespoons cornflour and crushed peppercorns, mix well and set aside for 10-15 minutes.
2. Heat sufficient oil in a kadai. Deep-fry chicken pieces till ¾ done. Drain on absorbent paper.
3. Heat sesame oil in a non-stick pan. Add garlic and ginger, mix and sauté till fragrant. Add red chillies and mix well.
4. Add chilli paste and mix. Add spring onion bulbs and 2 tablespoons vegetable stock, mix and cook for a minute.
5. Add soy sauce, chilli sauce, salt and sugar and mix well.
6. Mix remaining cornflour with some stock to make slurry.
7. Add remaining stock to the pan and bring to a boil. Add slurry, mix and cook till the sauce thickens.
8. Add fried chicken and peanuts, mix well and cook till the chicken is fully done.
9. Garnish with spring onion greens and serve hot.