Nestled in the heart of Gurgaon, Solanas Restaurant has become a beacon for those pursuing authentic and delectable culinary experiences. Among its diverse and flavorful menu, the Kung Pao Chicken stands out as a testament to its commitment to authenticity and quality. Here, we’re thrilled to share the secret behind this beloved dish, allowing you to bring a taste of Solanas into your own kitchen.
Ingredients:
- Chicken: 500 grams, boneless and skinless, cut into small pieces
- Peanuts: ½ cup, unsalted
- Dried Red Chilies: 8-10, adjust to taste
- Spring Onions: 2-3, finely chopped
- Garlic: 5-6 cloves, minced
- Ginger: 1-inch piece, minced
- Soy Sauce: 2 tablespoons
- Dark Soy Sauce: 1 tablespoon (for color)
- Shaoxing Wine: 1 tablespoon (or dry sherry as a substitute)
- Sesame Oil: 1 teaspoon
- Sugar: 1 tablespoon
- Cornstarch: 1 tablespoon, dissolved in 2 tablespoons water
- Vegetable Oil: for cooking
- Sichuan Peppercorns: 1 teaspoon, crushed (optional for authentic flavor)
Marinade:
- Soy Sauce: 1 tablespoon
- Cornstarch: 1 teaspoon
- Water: 2 tablespoons
Instructions:
1. Marinate the Chicken:
Combine the chicken pieces with the marinade ingredients in a bowl. Mix well to ensure each piece is coated evenly. Set aside for at least 15-20 minutes.
2. Prepare the Sauce:
In a separate bowl, mix soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and sugar. This blend will create the rich, savoury sauce that characterises Kung Pao Chicken.
3. Fry the Peanuts:
Heat a small amount of vegetable oil in a pan over medium heat. Add the peanuts and stir-fry until golden brown. Remove it and set it aside.
4. Cook the Chicken:
In the same pan, add a bit more oil if needed and heat over high heat. Add the marinated chicken pieces and stir-fry until they are nearly cooked through. Remove the chicken from the pan and set aside.
5. Sauté the Aromatics:
Lower the heat to medium. In the remaining oil, add the dried red chilies, minced garlic, and ginger. Stir-fry for a minute or until fragrant, taking care not to burn the garlic.
6. Combine Ingredients:
Return the chicken to the pan with the aromatics. Stir in the prepared sauce and mix well. Add the cornstarch slurry to thicken the sauce. Cook for another 1-2 minutes until the chicken is well-coated and the sauce is glossy.
7. Finish with Peanuts and Spring Onions:
Add the fried peanuts and chopped spring onions. Give everything a good mix, ensuring the peanuts and spring onions are evenly distributed.
8. Serving:
Transfer the Kung Pao Chicken to a serving dish. Optionally, sprinkle with crushed Sichuan peppercorns for an authentic kick. Serve hot with steamed rice or noodles.
Solana’s Restaurant in Gurgaon prides itself on delivering authentic tastes and unforgettable dining experiences. This Kung Pao Chicken recipe is a glimpse into the care and tradition that goes into every dish served at Solana’s. Whether you’re dining in or recreating this recipe at home, the essence of Solana’s culinary magic is sure to shine through, offering a piece of Gurgaon’s finest to food enthusiasts everywhere.
At Solanas, we are dedicated to providing exceptional service that complements the quality of our food. Our friendly and attentive staff is committed to ensuring your dining experience is nothing short of delightful. We offer a variety of seating options to suit your needs, whether you prefer a cozy table for two or a spacious setting for a larger group.
We understand that dietary restrictions and preferences can vary. Our menu features vegetarian and Non-Veg options and our chefs are happy to accommodate special requests whenever possible. Feel free to inquire about customizing your dish to suit your dietary needs.
Our Location
Delhi (Dwarka)
G 30, City Center, Pocket 8, Block B, Sector 12 Dwarka, Dwarka, Delhi, 110078
Gurugram
Plot No 21/9 Heritage School Road, near Indira Gandhi Eye Hospital, Sector 62, Gurugram, Haryana 122001
Contact: 09999516139 / 09560085021