Kung Pao Chicken
1.Chicken-3/4 kg
Chilli powder-1/2 tsp
Pepper powder-1 tsp
Salt to taste
Cut chicken into small pieces and wash & drain.
Marinate the chicken pieces with the above ingredients for atleast 1/2 an hour.
2.Corn flour-2 tbsps
Maida-2-3 tbsps (as required to coat)
Egg-1
Add to the marinated chicken pieces and deep fry in hot oil. The fried chicken need not be browned as you do with fried /Broasted chicken.Set this aside.
3.Oil -1 tbsp
Cashew nuts-6-8
Chilli powder-2 tbsps
Heat oil and fry the cashews.Set aside.Now add the Chilli powder dissolved in some water to the oil and saute in low heat until oil separates.Set this aside.
4.Onions-2 (chopped)
Ginger garlic paste-2 tbsps
Whole red Chillies-3
Capsicum-1
Celery-1 (optional)
Knor chicken cube-1
Soya sauce-1 tbsps
Saute the broken red Chillies and then the chopped onions in 2tbsps Oil.Add the ginger garlic paste and saute.Add the chicken cube along with 1 1/2 cup water and when this starts to simmer add the set aside sautéed Chilli paste soya sauce, celery and the fried chicken pieces ,capsicum diced and cashews and mix in.
5.Honey-2 tsp
Sugar-1/2 tsp
Salt to taste
Add the honey & sugar and adjust salt. Once the chicken is well coated with the gravy,off the stove.(Add the salt at the end as the chicken cube and sauce has salt in it and we had added salt to the fried chicken too.)The Kung Pao Chicken is ready to serve.
Kung
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