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Kung Pao Chicken RECIPE

Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers.

  • Cook

    mins

  • Difficulty

  • Prep

    mins

  • serves

    people
  • 4 skinless, boneless, chicken breasts, cut into 1-inch cubes
  • 20 ml oil
  • ½ packet of Knorr® Easy to Cook Chinese Manchurian
  • 2 tsp dark soya sauce
  • 3 tsp – sugar
  • 6 to 8 small dried red chili peppers
  • 2 garlic cloves,
  • 1/2 cup skinless, unsalted peanut
  • 20 gm Maida
  • 50 ml oil for deep-frying and stir-frying

NUTRITIONAL INFORMATION

 

Amount per serving

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

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Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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  • 1 Marinate the chicken with Knorr® Easy to Cook Chinese Manchurian, soya sauce, seasoning, and oil. Keep this chicken for ½ hour. Heat the oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry for about 1 minute. Remove and drain on paper towels.
  • 2 Remove the seeds from the chili peppers and chop. Peel and finely chop the garlic.
  • 3 Add 2 tablespoons oil from the wok. Add the chili peppers and stir-fry until the skins starts to darken. Add the garlic. Stir-fry for about 30 seconds.
  • 4 Add the deep-fried chicken back into the pan. Stir-fry briefly, Stir in the peanuts. Mix everything together and serve hot.
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