Kung Pao Sauce

Kung Pao Sauce

⭐️⭐️⭐️⭐️⭐️

Rs.650.00

Quantity:

Required Ingredients

- Fresher Jhatpat Kung Pao Sauce – 1 Packet
- Boneless Chicken Breast Slices – 400 g
- Corn Flour – 6–7 tbsp.
- Egg – 4–5 tbsp., whisked
- Soya Sauce – 4 tbsp.
- Carrot – 1 medium, sliced in rounds
- Capsicum – 1 medium, diced
- Red Onion – 1 medium, diced
- Button Mushroom – 3 nos., sliced
- Green Onion – ½ cup, shredded
- Dry Red Chili – 5–6, round or long
- Fried Peanuts or Cashew Nuts – 6 tbsp.
- Oil – for frying

Steps of Cooking

- Mix chicken, egg, soya sauce, and corn flour in a bowl.
- Fry chicken in hot oil. Remove from oil when golden brown.
- Pour sauce and 1 cup (200ml) water into a cooking pot, add carrot, and cook until tender.
- Add capsicum, red onion, mushroom, fried chicken, red chili, green onion, and fried nuts respectively.
- Cook to desired thickness and perfection. Garnish with green onion.
- Serve hot with fried or boiled rice.

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