FoodSolutions
Serving -
2
60
min
Kung Pao Chicken
- Type: Main Dish
- Product: MAGGI® Professional Rice Seasoning (Chilli Garlic Flavour)
Ingredients
- MAGGI® Professional Rice Seasoning (Chilli Garlic Flavour)
- Tomato ketchup
- Sugar
- Vinegar
- Soy sauce
- Peanuts
- Chopped ginger
- Dry red chilli
- Chopped chilli
- Diced mushroom
- Diced capsicum
- Chopped spring onion
- Corn flour
- Veg. stock
- Diced fried chicken (leg boneless)
- For coating the chicken before frying:
- Egg (beaten)
- Cornflour
- Refined oil
- 9 g
- 20 g
- 5 g
- 5 ml
- 10 ml
- 5 g
- 8 g
- 2 nos.
- 5 g
- 30 g
- 30 g
- 15 g
- 8 g
- 250 ml
- 200 g
- 1 no
- 60 g
- 10 ml
Method
- 1. Take a wok and add oil, dry red chilli, chopped ginger, chilli, diced mushroom ,capsicum & MAGGI® Professional Rice Seasoning (Chilli Garlic Flavour).
- 2. Sauté for a minute. Then add tomato ketchup, soy sauce, sugar & vinegar with stock.
- 3. Cook this for a minute on high flame then thicken the sauce with corn flour.
- 4. Lastly add the diced fried chicken, peanuts & some spring onion.
- 5. Toss this on high flame.
- 6. Serve it hot, garnished with remaining spring onion.