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Recipes >> Chicken Recipes > Kong Pao Chicken by chef saadat siddiqi

Kong Pao Chicken

Kong Pao Chicken
Prep Time
30-40 minutes
Cook Time

20-25 inutes

3-4 servings
Kung pao chicken (or gung po in English) is a traditional Szechuan dish, originating in the Sichuan Province, China. The dish was named after Ding Baozhen, a Dynasty official; it was also named "fast-fried chicken cubes". Chicken is the main ingredient; the two most important components of the dish are the nuts that flavour the oil and the spices arisen from chillies.
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Source:  Chef Saadat Siddiqi in Riwayaton Ki Lazzat on ARY Zauq T.V Channel
14 Ratings
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  • Chicken breast 3
  • Plain flour 1 tsp
  • Corn flour 2 tbsp
  • Salt according to taste
  • Vinegar 2 tbsp
  • Oil as required
  • Peanuts 1/2 cup
  • Cashew nut (kaju) 1/2 cup
  • Sesame oil (til) 1 tsp
  • Garlic-paste 1 tbsp
  • Onion 1
  • Ketchup 1 cup
  • Stock (yakhni) 1/4 cup
  • Red pepper (grinded) 1/2 tsp
  • Thai chili 3-4

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Cooking Directions

  1. Take plain four and corn flour in a bowl, mix them.

  2. Add vinegar, salt and soy sauce and mix well.

  3. Now marinate the chicken breasts in this.

  4. Leave for 4-5 hours.

  5. Then, deep fry the chicken pieces.

  6. Now add cashew nuts and peanuts in oil, fry them.

  7. Take another pan, add 3 tbsp oil.

  8. Add warm sesame oil, garlic and onion.

  9. Fry them all, and then add ketchup, stock and salt.

  10. Also add red pepper and Thai chili.

  11. Add 1 tbsp of corn flour to thicken the sauce.

  12. Now add fried chicken, peanuts and cashew nuts in this sauce.

  13. Serve it hot.

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