SIDE DISH

KUNG PAO CHICKEN

KUNG

INGRADIENTS

                       500 GM BONELESS CHICKEN CUBED, 2 CUP CHICKEN STOCK,2 LARGE ONION CUBED,BELLPAPER & CAPSICUM CUBED,PINCH OF SUGAR,1 TEASP PEPPER POWDER,2 SLIT RED CHILLIES,SALT,2TBSP SOYA SAUCE,4TBSP CURD, 2 TBSP RED CHILLI SAUCE,1TBSP VINEGAR,OIL 2TBSP,4 DRY RED CHILLIES,2TBSP GINGER GARLIC PASTE,4TBSP CORNFLOUR,1 EGG,OIL FOR DEEP FRY,CHILLI POWDER 1TBSP,4 TBSP ROASTED PEANUT & CASHEW

PROCESS

              1.MARINATE THE CHICKEN WITH CHILLI POWDER,SALT  & CURD & KEEP IT ASIDE FOR AT LEAST 1 HR.

              2.MAKE KUNG PAO SAUCE.FOR THIS,TAKE 2 CUP CHICKEN STOCK. MIX SOYA SAUCE,CHILLI SAUCE,SLIT CHILLIES,SUGAR,VINEGAR,PEPPER POWDER.

              3.FRY THE CHICKEN AFTER MIXING EGG & CORNFLOUR INTO CHICKEN.KEEP ASIDE THE FRIED CHICKEN.

              4.HEAT  2TBSP OIL ON PAN.THN ADD ONIONS, BELLPAPERS, CAPSICUMS,GINGER GARLIC PASTE & SAUTE IT.

              5.THEN ADD KUNG PAO SAUCE & STIR FOR 10 MINS.NOW ADD ROASTED PEANUT & FRIED CHICKEN INTO THIS & COOK FOR 5 MINS.POUR CORNFLOUR MIXTURE OF WATER FOR THICKEN.

              6.SERVE HOT.

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

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