Chicken

Kung Pao Chicken with Roasted Chickpeas

by:
October  5, 2019
5
1 Ratings
Kung Pao Chicken with Roasted Chickpeas
Photo by Limitless Allergies
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 4
Author Notes

In this peanut, egg and vinegar free allergy friendly version of Kung Pao Chicken, roasted chickpeas are used as topping to give the crunch to the dish. Click to get recipe. —Limitless Allergies

What You'll Need
Ingredients
  • 1 tablespoon corn flour
  • 10 button red chilies
  • 1 tablespoon ginger julienne
  • 1 pound chicken boneless cubes
  • 3 tablespoons soy sauce
  • 1 tablespoon crushed garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed red pepper
  • 1 tablespoon pasta sauce
  • 2 tablespoons oil
  • 3 green onion, chopped
  • 3 tablespoons roasted chickpeas
Directions
  1. Marinate chicken with all marination ingredients for 10 minutes.
  2. Air fry for 35 minutes until light golden, remove and keep aside.
  3. Heat oil in a pan, fry crushed garlic, ginger julienne and button red chilies for about a minute.
  4. Add all the seasoning, sauces and chicken, fry for a minute.
  5. Lastly add the green onions and roasted chickpeas on top.
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