Kung Pao Chicken

Kung Pao Chicken
Recipe Sumaira Kanwal Naqvi
Chicken boneless cubes. 1 kg
Garlic crush or paste. 4 to 5 cloves
Onion. 1 small chopped
Ginger slices. 2 pieces
Button red chilli. 10
Peanuts. 1 cup
Black pepper crush. 1 tbsp
For sauces:
Dark & Light soya sauce. 1/4 Cup
Vinegar. Half cup
Wostershire sauce. 2 tbsp
Oyster sauce. 1 tbsp
Red chilli hot sauce. 1/4 Cup
Sugar. 1 tsp
Corn flour. 2 tbsp
For Chicken merinate :
Black pepper powder. 1 tbsp
Soya sauce. 1 tbsp
Whostershire sauce. 1 tbsp
Cornflour. 2 tbsp
Method :
Merinate chicken with all merinated ingredients for half hour and set aside.
Prepared and combine all sauces ingredients with corn flour and set aside.
Then heated oil and add merinate chicken and fry till golden.And leave from pan and set aside.
Heated 2 to 3 tbsp oil and add chop onion and saute for 2 minute then add garlic crush and cook for 1 minute then add ginger slices and cook for 1 minute then add fry chicken , black pepper and button red chillies and cook for 5 minutes.
Heated 1 tbsp oil and add peanuts and fry till light golden and set aside.
Then add sauces in chicken mixture and cook till thicken. When chicken mixture done or thick then add peanuts and off the flame and garnish with spring onion and serve.