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Kung pao Chicken Recipe by Chef Zakir
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Kungpao Chicken Recipe By Chef Zakir
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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.

Course: Appetizer, Comfort Food, Main Course
Cuisine: Chinese, Food Fusion
Keyword: 30 min meals, Chicken, chicken stir fry, chinese, Quick and Easy, stir fry
Servings: 4
Chef: Zakir Qureshi
Ingredients
  • 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
Cooking Method
  1. Cut chicken into small pieces, mix with corn flour, egg, and a little salt. Fry until golden and crispy. Take out and set aside.
  2. Heat oil in a pan. Add dry red chilies and cook for 1-2 minutes.
  3. Add ginger garlic paste and cook for 1-2 minutes.
  4. Add chopped onion, carrot, capsicum, and cooked chicken. Cook for 1-2 minutes.
  5. Add walnuts, sugar, white pepper, and salt. Add chicken stock and cook for a few minutes.
  6. Mix corn flour with a little water.
  7. Add Chinese salt, soya sauce, Worcestershire sauce, chili garlic sauce, oyster sauce, and crushed red pepper. Cook for 1-2 minutes.
  8. Add the corn flour mixture and cook until it gets thick. Serve hot.