Recipes
Kung Pao Chicken
Feb
Ingredients
For Chicken strips:
- 250 grams chicken strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/4 cup MAYA All-Purpose Flour
- 1/4 cup MAYA Cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 2 pieces egg whites
- oil for frying
For Kung Pao Spaghetti:
- 500 grams spaghetti pasta
- 1 piece medium-sized onion chopped
- 8 cloves garlic minced
- 1 tablespoon fresh chives minced
- 3/4 cup light soy sauce
- 3 tablespoons chili-garlic paste
- 1/4 cup sugar
- 2 tablespoons oyster sauce
- 3 teaspoons hoisin sauce
- 2 cups chicken stocks
- 1/4 cup MAYA Cornstarch
- 1 cup skin-less peanuts roasted
- 10 pieces whole dried red chillies
- 1 ½ cup scallions chopped around 1 inch in size, divided
Instructions
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Place chicken in a bowl and season with salt and pepper. Massage gently the seasoned chicken. Set aside.
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Mix flour, cornstarch, paprika, and onion powder. Mix well.
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Add egg whites to the flour mixture and mix until well blended. Place seasoned chicken trips into the egg white batter mixture.
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Heat oil in a large-sized stockpot, over medium heat. Fry chicken strips until browned. Let it cool for 3 to 5 minutes, then cut it into cubes. Set aside.
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In the same pot, sauté onion, garlic, and chives.
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Add soy sauce, chili-garlic paste, sugar, oyster sauce, and hoisin sauce. Let it simmer.
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Dissolve cornstarch on the chicken stocks and add it to the pan. Mix well and let it simmer, with occasional stirring until sauce is reduced and thickens.
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Once sauce thickened, add cubed chicken, peanuts, dried chillies and 1 cup of the scallions. Mix well. Turn off heat and set aside.
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In another stock pot, cook pasta according to packaging instructions.
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Once pasta is cooked, add it to the kung pao sauce and toss gently the pasta until it is well coated. Transfer Kung Pao Spaghetti into a serving bowl and sprinkle on top the remaining 1/4 cup scallions. Serve.