Kung Pao Chicken

Ingredients:

• Boneless chicken 1/2 kg
• Egg white 1 (optional)
• Cornflour 2 1/2 tsp
• Ginger 1 tsp crushed
• Garlic 1 tsp crushed
• Dry chilly 5 to 6
• Spring onion 1 cup
• Sugar 1/2 tsp
• Red chilly paste 1 tsp
• Dark Soy Sauce 2 tbsp
• Sherry(Cooking Wine)1 tbsp
• Vinegar 1 tsp
• Pepper pdr 1 tbsp
• Peanuts(unsalted) 1/2 cup

Clean, wash and cut chicken into medium pieces. Marinate it with salt, beaten egg white, pepper pdr and 1/2 tsp of cornflour for 15 to 30 minutes. Add the rest of the cornflour to 2 tbsp of water and keep it aside.

Heat oil in a kadai and fry the marinated chicken in medium flame. Keep it aside. Heat oil in another pan and fry the peanuts well.

Add crushed ginger, garlic and splitted dry chilly into the same oil and stir it for 30 seconds. Then add fried chicken, chopped spring onion, sugar, soy sauce, chilly paste, sherry and vinegar. Mix well and stir it continously for 1 minute. Add required amount of salt, pepper pdr and cornflour. When it thickens, add fried peanuts.

Courtesy : Vanitha