Description
In this peanut-free, egg-free and vinegar-free allergy-friendly version of Kung Pao Chicken, roasted chickpeas are used as topping to give crunch to the dish.
Ingredients
- FOR THE CHICKEN AND MARINADE:
- 1 pound Chicken Boneless Cubes
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Corn Flour
- FOR THE KUNG PAO SAUCE:
- 2 Tablespoons Oil
- 1 Tablespoon Crushed Garlic
- 1 Tablespoon Julienne Ginger
- 10 Button Red Chilies
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Lemon Juice
- 1 teaspoon Crushed Red Pepper
- 1 Tablespoon Pasta Sauce
- FOR GARNISH:
- 3 Green Onion, Chopped
- 3 Tablespoons Roasted Chickpeas
Preparation
Marinate chicken with all marinade ingredients for 10 minutes. Air fry for 35 minutes until light golden, remove and keep aside.
Heat oil in a pan. Fry crushed garlic, ginger and button red chilies for about 1 minute. Add all the seasoning, sauce and chicken, fry for 1 minute.
Garnish with green onions and roasted chickpeas.
