Kung Pao Chicken by Zubaida Tariq

Ingredients for Kung Pao Chicken:

• Chicken fillet 4
• Onion 1
• Capsicum 1
• Chopped carrots 1
• Red chili 6
• Peanuts 10
• Ginger garlic paste 1 tsp
• Sugar 1 tsp
• Sesame seeds oil 1 tsp
• Chicken cube flour 1 tbsp
• Soya sauce 2 tbsp
• White vinegar 2 tbsp
• Corn flour 2 tbsp
• Chili sauce 2 tbsp
• Oil 2 tbsp
• Salt to taste

For Stock:

• Chicken bones 1/2 kg
• Water 3 cups
• Garlic cloves 4
• Black peppercorn 4
  

Method:

1. First marinate chicken fillet with soya sauce, ginger garlic paste, white vinegar and some salt nicely.
2. After that, grease frying pan and spread filler. When water dries, take out and cut into small small pieces.
3. Then heat oil in karahi pan, put chicken pieces and stir fry it.
4. After that, make stock of stock ingredients, add corn flour and chicken cube flour and make it thick.
5. Heat 1 tbsp in another frying pan, put onion, capsicum cubes, chopped carrot, red chili and peanuts and stir fry it. Now put ready chicken.
6. Then put chili sauce, sugar, white vinegar, soya sauce, black pepper and salt, mix it nicely, put 1 tsp sesame oil and serve.