mary berry kung pao chicken

kung pao chicken

Basic ingredients for kung pao chicken

  • 2 chicken breasts
  • 1/2 salt 3/4 teaspoon pepper
  • 1 egg white
  • 2 tablespoons cornstarch
  • 2 tablespoons cooking oil
  • 2 garlic cloves
  • 2 teaspoons ginger
  • 7-8 dry chili
  • 1 1/2 tbsp ground Sichuan Peppercorns
  • 1 1/2 cup cornstarch
  • 1 tbsp Soy Sauce
  • 1 tbsp Black Vinegar
  • 1/4 cup cornstarch Slurry
  • 4 tbsp green onion
  • 1/4 cup roasted peanuts

How to make kung pao chicken

  • Make bite-sized chicken breasts from the chicken breasts. Now add salt, pepper, and soy sauce to the chicken breasts. Put the marinated chicken in Saranwrap. Let rest for 15 minutes.
  • Place the pieces of chicken in oil and fry them for 5-6 minutes at medium heat. Now Turn off the heat In a large saucepan, heat cooking oil. Add chopped garlic cloves, minced ginger, dried red chilies, and brown sugar. Place the pieces of fried chicken in the pan.
  • Add soy sauce, black vinegar, and cornstarch slurry. Mix in green onions, roasted peanuts, and salt. Now, enjoy!

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