Get ready to make a really tasty dish! Today, we’re looking at how to cook Kung Pao Chicken the easy way, thanks to the famous Chef Zakir. This isn’t just any chicken dish; it’s a mix of yummy flavors – a little bit salty, a little bit sweet, a little bit spicy, and a little bit nutty. It’s like a party in your mouth! Follow along as we break down Chef Zakir’s recipe into simple steps, with easy tips and fun ways to change it up. So, grab your cooking pan and let’s get started!
How to Make Kung Pao Chicken: Step by Step Instructions
1. Get the Chicken Ready:
Cut 21 kg of boneless chicken into small, bite-sized pieces. Put them in a bowl and mix them well with 3-4 tablespoons of corn flour, 1 egg, and a little salt. Make sure every piece is covered.
2. Cook the Chicken:
Heat some oil in a deep pan or wok. When the oil is hot, carefully put in the chicken pieces and cook them until they look golden brown and crispy. Take them out and put them on a plate.
3. Cook the Spices:
In another pan or wok, heat 2-3 tablespoons of oil. Add 4-5 dry red chilies and cook them for about a minute or two until they smell good. Don’t let them burn!
4. Add Ginger and Garlic:
Put in 1 tablespoon of ginger-garlic paste and cook for another minute or two until it smells nice.
5. Cook Vegetables and Chicken Together:
Add 1 chopped onion, 1 chopped carrot, and 1 chopped capsicum to the pan. Cook them for a minute or two until they are a little bit soft but still have a bite. Now, put the cooked chicken into the pan with the vegetables and cook for another minute or two to mix everything well.
6. Add More Flavors:
Put in 41 cup of walnuts, 1 teaspoon of sugar, 41 teaspoon of white pepper, and some salt (however much you like). Pour in 41 cup of chicken stock and cook for a few minutes so all the flavors mix together.
7. Make it Thicker:
In a small bowl, mix 1-1/2 tbsp corn flour with a little water until it looks like a smooth liquid.
8. Make the Special Sauce:
Add 1 teaspoon of Chinese salt, 2-3 tablespoons of soya sauce, 2 tablespoons of Worcestershire sauce, 2-3 tablespoons of chili garlic sauce, and 2 tablespoons of oyster sauce to the pan. Stir it well and cook for a minute or two until it’s hot.
9. Make the Sauce Thick:
Slowly pour the corn flour liquid into the pan while stirring all the time so it doesn’t get lumpy. Cook until the sauce gets thick.
10. Serve it Hot:
Once the sauce is thick and covers the chicken and vegetables nicely, put the Kung Pao Chicken on a plate and eat it while it’s hot.
Check it out the Kungpao Chicken Recipe By Chef Zakir and printable version here !!
Experience the magic of Chef Zakir's Kung Pao Chicken! This easy recipe delivers a perfect blend of savory, sweet, spicy, and nutty flavors. Tender chicken and crisp vegetables in a rich sauce make for a delicious and satisfying meal.
- 500 gm Chicken boneless
- Salt To taste
- 1 tbsp Ginger garlic paste
- ½ cup Corn flour
- 1 tsp Sugar
- 1 tsp Chinese salt
- ¼ tsp White pepper powder
- 1 Egg
- 1 Onion finely chopped
- 1 Carrot finely chopped
- 1 Capsicum finely chopped
- 4-5 Dry red chilies
- 1 tbsp Crushed red pepper
- 2-3 tbsp Chili garlic sauce
- 2-3 tbsp Soya sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp Oyster sauce
- ¼ cup Walnut
- ¼ cup Chicken stock
- Oil For frying
- 1- 2 tbsp Corn flour for thickening the gravy
- few tbsp Water to mix with corn flour
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Cut chicken into small pieces, mix with corn flour, egg, and a little salt. Fry until golden and crispy. Take out and set aside.
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Heat oil in a pan. Add dry red chilies and cook for 1-2 minutes.
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Add ginger garlic paste and cook for 1-2 minutes.
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Add chopped onion, carrot, capsicum, and cooked chicken. Cook for 1-2 minutes.
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Add walnuts, sugar, white pepper, and salt. Add chicken stock and cook for a few minutes.
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Mix corn flour with a little water.
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Add Chinese salt, soya sauce, Worcestershire sauce, chili garlic sauce, oyster sauce, and crushed red pepper. Cook for 1-2 minutes.
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Add the corn flour mixture and cook until it gets thick. Serve hot.
Chef Zakir’s Easy Tips for Great Kung Pao Chicken
- Don’t Skip the Mix: Mixing the chicken with corn flour and egg helps it stay juicy and get a nice crispy outside when you cook it.
- Control the Spicy: If you don’t like it too spicy, use fewer red chilies and less chili garlic sauce and crushed red pepper. If you like it hot, add more!
- Use Fresh Ingredients: Fresh ginger and garlic will make your dish smell and taste much better.
- Don’t Cook the Vegetables Too Much: You want the vegetables to be a little bit crunchy, not too soft.
- Make the Walnuts Taste Better: You can lightly cook the walnuts in a dry pan for a little while before adding them to the dish. This will make them taste even nuttier.
- Taste and Fix: Always taste the sauce before it gets thick and add more salt, sugar, or soya sauce if you think it needs it.
Fun Ways to Change the Recipe
- Kung Pao Shrimp: Instead of chicken, you can use shrimp. Just make sure not to cook them for too long because they cook quickly.
- Veggie Kung Pao: If you don’t eat meat, you can use firm tofu or other vegetables like bell peppers, zucchini, mushrooms, and water chestnuts instead of chicken.
- Cashew Kung Pao: If you don’t like walnuts, you can use cashews instead. They will give a different nutty taste.
- Peanut Kung Pao: Some people use peanuts instead of walnuts or cashews. It gives a different flavor.
Serving Suggestions:
Chef Zakir’s Kung Pao Chicken tastes great with:
- Plain white rice or brown rice
- Fried rice with egg
- Noodles
- Cooked green vegetables like bok choy
This recipe, inspired by Chef Zakir, makes it easy to cook delicious Kung Pao Chicken at home. We hope you try it and enjoy the wonderful flavors! After you make it, tell us what you think in the comments below. Happy cooking!
