Kung Pao Wings I Kung Pao Chicken Recipe I Making Kung Pao Chicken Recipe At Home I

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Kung Pao chicken also known as Gong Bao or Kung Po, is a sweet n spicy, stir-fried Chinese dish made with cubes of chicken or wings, peanuts, veggies and chilli peppers.

The classic dish originated in the Szechuan Province of south-western China and includes Szechuan peppercorns. As Szechuan pepper corns were not available with me hence I have used white pepper corns instead.
Kung Pao chicken is usually boneless and stir fried but that requires very high heat Chinese burners. As I have prepared wings which consist of bones domestic burners are just not good enough to cook them properly hence I have used oven to ensure proper cooking.

Although the dish is found through out China, there are regional variations that are typically less spicy than the Szechuan serving. Kung Pao chicken is also very popular in Indian & Westernized Chinese cuisine.

Ingredients:
Chicken wings - 700 gms
Chinese rice wine - 2 tbsp
Synthetic vinegar - 1 tbsp
Dark soy sauce - 1 tbsp
Light soy sauce - 2 tbsp
Honey - 2 tbsp
Sugar - 2 tbsp
White pepper corns - 1 tsp
Refined oil - 4 tbsp
Corn starch - 4 tbsp
Whole red chillies - 6-7 pcs
Chopped ginger - 1 inch
Chopped garlic - 7-8 cloves
Chopped onion - 1 medium size
Onion leaves - for flavour and color
Spring onion - for garnish
Crushed roasted peanuts - 50 gms
Roasted sesame seeds - for additional crunch

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