Kung Pao Chilli Chicken

Kung Pao chicken is everyone's favourite Chinese cuisine; there are many variations of this dish. This is my version of the authentic Kung Pao Chilli chicken, which is spicy tangy and sweet; stir fried using a wok. You can recreate this delicious dish in the comfort of your home.

Kung Pao Chilli Chicken

Ingredients

Serves 4-5

1kg chicken breast pieces

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika powder

1 tablespoon pineapple juice

1 tablespoon sweet chilli sauce

1 tablespoon ketchup

5 cloves of garlic chopped

3 chopped red chilies

2 tablespoons ginger

1 red onion

1 onion

4 spring onions

1/2 red pepper

1/2 yellow pepper

1 teaspoon cornflour

5 dried red chillies (soaked in hot water)

Cooking oil

Method

1. Marinate the chicken with the spices and leave in the fridge over night.

2. Heat up the wok and pour about two tablespoons of cooking oil.

3. Add the chicken and stir fry until cooked through. Then take out the chicken into a clean bowl and set aside.

4. Clean the wok and heat it up again.

5. Pour two tablespoons of cooking into the wok.

6. Add the ginger and chillies and stir fry until golden brown.

7. Now add the garlic, soaked red chillies, onions and spring onions.

8. Stir fry together and then add the peppers, until cooked through.

9. Add the cooked chicken and the sauce and cover with a lid and let it simmer for 15 minutes.

10. Garnish with spring onions and serve with rice and prawns crackers.

Enjoy!

King Pao Chilli Chicken