How to make Kungpao Chicken at home?

Ingredients

1. 400 gms boneless chicken breast
2. 1.5 tbsp dark soya sauce
3. 2 tbsp cornflour
4. 3 tbsp peanut or sesame oil
5. 1 green bell pepper cubed
6. 1 red bell pepper cubed
7. 1 onion chopped
8. 10-12 cashewnuts or peanuts
9. 3 dry red chillies deseeded and chopped
10. 7-8 garlic cloves minced
11. 1 tsp ginger grated
12. For Kung Pao Sauce :
13. 1 tsp soya sauce
14. 1 tbsp schezwan sauce
15. 1 tbsp vinegar
16. 1 tsp sugar
17. 1/4 tsp ajinomoto
18. as per taste salt
19. 1 tsp sesame seeds

1. Cut chicken into bite sized cubes and marinate for at least 1 hour with a slurry of 1 tbsp cornflour,soya sauce,1 tsp black pepperpowder,1/4 th tsp salt and 1 tbsp vinegar.Meanwhile chop onion,cube bell peppers and mince garlic and grate ginger.

   

2. Heat 1 tbsp oil in a pan or wok.Shake off extra marinade and stir- fry chicken cubes till light brown and cooked through. Set aside.Heat 1 tsp oil and roast cashewnuts in a separate pan.Roast it on low heat till lightly brown and crunchy.

   

3. Heat 1 tbsp oil and fry minced garlic, ginger and chopped deseeded dry red chillies. Then add chopped onion.Toss for few minutes.Stir fry green and red bell peppers.Add chicken and fry.

   

4. Fry for few more minutes chicken and bell peppers.Add the Kung Pao Sauce, rest of marinade, salt to taste and 1/4 th cup chicken stock or water.Sprinkle pinch of ajinomoto and cook till sauce coats chicken.Add roasted cashewnuts, sesame seeds and toss.Chopped spring onion may be added for garnishing,but optional. Serve hot as an appetizer or as a side dish with Chinese fried rice or noodles on any weekend dinner.