Kung Pao Chicken-SK Khazana A Chinese speciality, this spicy chicken dish is very popular here too This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Aug 2018 in Recipes Course New Update Advertisment Main Ingredients Boneless chicken legs, Salt Cuisine Chinese Course Main Course Chicken Prep Time 21-25 minutes Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg 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 Put chicken pieces in a bowl. Add salt, 2 tablespoons cornflour and crushed peppercorns, mix well and set aside for 10-15 minutes. Heat sufficient oil in a kadai. Deep-fry chicken pieces till ¾ done. Drain on absorbent paper. Heat sesame oil in a non-stick pan. Add garlic and ginger, mix and sauté till fragrant. Add red chillies and mix well. Add chilli paste and mix. Add spring onion bulbs and 2 tablespoons vegetable stock, mix and cook for a minute. Add soy sauce, chilli sauce, salt and sugar and mix well. Mix remaining cornflour with some stock to make slurry. Add remaining stock to the pan and bring to a boil. Add slurry, mix and cook till the sauce thickens. Add fried chicken and peanuts, mix well and cook till the chicken is fully done. Garnish with spring onion greens and serve hot. #Black peppercorns #Chicken stock #Dried red chillies #Garlic #Ginger #Oil #Red chilli paste #Red chilli sauce #Roasted peanuts #Salt #Soy sauce #Spring onion bulbs #Spring onion greens #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article