Ayam Kung Pao (indonesian-style Kung Pao Chicken)
Ayam Kung Pao, also known as Indonesian-style Kung Pao Chicken, is a popular dish in Indonesian Chinese cuisine. It features tender chicken, crunchy peanuts, and a flavorful sauce with a hint of spiciness.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/2 cup (75g) unsalted peanuts
- 4-6 dried red chilies, deseeded and cut into halves
- 3-4 green onions, chopped
Instructions
- In a bowl, marinate the chicken with soy sauce, Chinese black vinegar, hoisin sauce, sugar, and cornstarch. Set aside for 10 minutes.
- Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through. Remove the chicken from the wok and set aside.
- In the same wok, add a little more oil if needed. Stir-fry the garlic, ginger, peanuts, and dried chilies until fragrant.
- Return the cooked chicken to the wok. Add green onions and stir-fry for another minute.
- Transfer the Ayam Kung Pao to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Wok or large skillet Cutting board Knife Bowl for marinating
Tools
Stovetop Wooden spatula or tongs
Serving suggestions
Serving suggestions: Ayam Kung Pao pairs well with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Adjust the amount of dried chilies to control the level of spiciness in the dish.
Cost
$12