Kung Pao Chicken (Gong Bao) | How to make Kung Pao Chicken (Gong Bao)

By Pavithira Vijay  |  16th Nov 2016  |  
5 from 1 review Rate It!
  • Kung Pao Chicken (Gong Bao), How to make Kung Pao Chicken (Gong Bao)
Kung Pao Chicken (Gong Bao)by Pavithira Vijay
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

60

1

About Kung Pao Chicken (Gong Bao) Recipe

Kung Pao Chicken also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chilli peppers.

Kung Pao Chicken (Gong Bao) is a popular aromatic and delicious dish. You can try making this amazing Kung Pao Chicken (Gong Bao) in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Kung Pao Chicken (Gong Bao) by Pavithira Vijay has detailed steps with pictures so you can easily learn how to cook Kung Pao Chicken (Gong Bao) at home without any difficulty. Kung Pao Chicken (Gong Bao) is enjoyed by everyone and can be served on special occasions. The flavours of the Kung Pao Chicken (Gong Bao) would satiate your taste buds. You must try making Kung Pao Chicken (Gong Bao) this weekend. Share your Kung Pao Chicken (Gong Bao) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Pavithira Vijay for inputs. In case you have any queries for Kung Pao Chicken (Gong Bao) you can comment on the recipe page to connect with the Pavithira Vijay. You can also rate the Kung Pao Chicken (Gong Bao) and give feedback.

Kung Pao Chicken (Gong Bao)

Ingredients to make Kung Pao Chicken (Gong Bao)

  • For the marinade:
  • 300 gms boneless chicken
  • salt
  • 1/2 tsp White pepper
  • 1 tsp Dark Soy sauce
  • 1 tsp light soy sauce
  • 2 tsp Corn flour
  • 1 tsp vinegar
  • Other Ingredients :
  • 2 - 3 tbsp oil
  • 7 to 8 dry red chillies
  • 1/2 tbsp chopped garlic
  • 1/2 tbsp chopped ginger
  • 1 tbsp chopped celery
  • 3- 4 spring onions
  • 1/2 white onion (cubed)
  • 1 cup mixed colored peppers (cubed)
  • salt as needed
  • 1/2 tbsp sugar
  • 1 tsp Dark Soy sauce
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp corn flour + 1/4 cup water
  • 1/3 to 1/2 cup peanuts or cashewnuts

How to make Kung Pao Chicken (Gong Bao)

  1. Marinate the chicken pieces with the ingredients mentioned and allow it to sit for 10-15 minutes. Then add oil in a wok and fry the chicken for 4-5 minutes in a high heat until it turns opaque and is almost cooked. Remove the chicken and keep it aside.
  2. Add some more oil in the wok, throw in the dry red chillies and the sichaun peppers (if you have) and flash fry them until the oil is fragnant, then add in the ginger, garlic, celery and fry them all.
  3. Next, add in the onions and spring onion (white part), colored peppers and fry them for 2 minutes in a high heat. Sprinkle salt and pepper, all the sauces and continue sauteing them.
  4. Add in the fried chicken pieces to it, some sugar and fry for a minute or two. Next, pour in the corn flour slurry and toss it well.
  5. Throw in the roasted peanuts and keep tossing until the corn flour slurry thickens and coats the chicken well while making it glossy. Add the spring onion green part, then toss well and turn off the stove.

My Tip:

You can add cashewnuts in place of peanuts. If they are unroasted then roast them well in hot oi, after adding the chillies, then remove them and add them back in so that they remain crunchy. Increase the number of chillies if you like it more spicy. Make sure your chicken is cooked well. The color of the dish depends on the quantity and quality of the dark soy sauce used. Serve it with hot steamed rice.

Reviews for Kung Pao Chicken (Gong Bao) (1)

Andrea Srivastava2 years ago

I have always wanted to try this recipe, thanks!
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