Serving - 2
60 min

Kung Pao Chicken

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.