Kung Pao Chicken Rice Bowl Ramzan Special

By Food Fusion · 60 min

Ingredients

Instructions

1. In a bowl, combine the boneless chicken with the soy sauce, baking soda, crushed black pepper, cornflour, chicken powder and pink salt. Mix well and marinate for 15 minutes.
2. In a wok, heat the cooking oil. Fry the peanuts on low heat for one minute, then add the dried red chillies and fry for a few seconds. Remove and set aside.
3. In the same oil, add the marinated chicken and fry on medium heat for 8 to 10 minutes, stirring often. Remove and set aside.
4. In the same wok, heat the cooking oil, add the ginger garlic paste and sauté until fragrant.
5. Add the chicken stock, dark soy sauce, sesame oil, soy sauce, crushed black pepper, sugar, coriander powder and apple cider vinegar. Mix well.
6. Add the cooked chicken and cook on high heat for 1 to 2 minutes, stirring.
7. Add the fried peanuts and red chillies and mix well.
8. In a bowl, whisk the cornflour with the water, then add this to the gravy.
9. Add the sesame seeds and spring onion leaves, mix well and cook on medium heat for one minute.
10. Spoon the kung pao chicken over steamed rice in a serving bowl, garnish with sesame seeds and serve.

Summarized from Food Fusion's video. Watch it for the details.

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