Kung Pao Chicken

Main Ingredients	Boneless Chicken, Soy Sauce (Light & Dark), Cornflour, Egg White (optional), Garlic, Ginger, Dry Red Chillies, Capsicum, Onion, Spring Onion, Roasted Peanuts, Vinegar, Sugar, Tomato Ketchup
Cuisine	Chinese (Restaurant Style)
Course	Main Course / Starter
Taste	Spicy, Tangy & Nutty with Slight Sweetness
Serves	2–3 Portions

Chinese Restaurant Style | Spicy • Tangy • Nutty

📝 Ingredients (2–3 servings)

For Chicken Marinade
• Boneless chicken – 400 g (cube cut)
• Soya sauce – 1 tbsp
• Cornflour – 1½ tbsp
• Egg white – 1 (optional, soft texture)
• Black pepper – ¼ tsp
• Salt – very little

For Sauce
• Dark soya sauce – 1 tsp
• Light soya sauce – 1 tbsp
• Red chilli sauce – 1 tbsp
• Tomato ketchup – 1 tbsp
• Vinegar (rice / white) – 1½ tsp
• Sugar – 1 tsp
• Cornflour – 1 tsp
• Water / stock – ¼ cup

For Stir Fry
• Oil – 3 tbsp
• Dry red chillies – 6–8 (break in half)
• Garlic – 1 tbsp (chopped)
• Ginger – 1 tsp (chopped)
• Spring onion whites – 3 tbsp
• Capsicum – 1 medium (cube cut)
• Onion – 1 medium (cube cut)
• Roasted peanuts – ¼ cup

👨‍🍳 Method
1. Marinate Chicken
Chicken ko marinade ingredients ke saath 15–20 min rest dein.
2. Prepare Sauce
Bowl me saare sauce ingredients mix karke side me rakhein.
3. Fry Chicken
Wok / pan me oil heat karein. Chicken ko medium-high flame par golden & cooked hone tak shallow fry karein. Nikaal kar side rakhein.
4. Stir Fry Aromatics
Usi pan me thoda oil rehne dein. Dry red chillies add karein (dhyaan se jalne na dein). Garlic, ginger aur spring onion whites add karke quick toss.
5. Veggies + Chicken
Onion aur capsicum add karein, high flame par 1–2 min toss. Ab fried chicken add karein.
6. Sauce Add Karein
Prepared sauce daal kar high flame par toss karein jab tak sauce glossy aur thick ho jaaye.
7. Finish
Roasted peanuts add karein. Spring onion greens se garnish.