Kung Pao Chicken

Kung Pao Chicken
by #Ambreen Shahzad

Marinate boneless chicken with flour,,, corn flour, lemon juice, garlic paste, salt, crushed black pepper, soya sauce, egg and oil Leave it for 1/2 hour.

Heat oil, fry marinated chicken for 3 to 4 minutes.

Prepare the sauce: In another bowl, combine vinegar, garlic oyster sauce, soy sauce, hoisin sauce, sesame oil, salt brown sugar, and white pepper crushed red chillies.

Heat a wok …Add oil add dry chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry.

4. Add spring onion whites, crushed garlic, and ginger and stir-fry for about 30 seconds. Add capsicum, carrot. Pour in the sauce and mix to coat the other ingredients. .Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle spring onion greens on top and serve.

Chop all the vegetables nicely. (Cabbage,capsicum,carrot,spring onion)
Add some oil in the pan and add chopped vegetables in it and fry them for a short time.
Add boiled rice in it.
Add soya sauce, bp, sugar pinch, Chinese salt n mix well. Cover the pan for 10 mins
Ready to serve.