In this peanut-free, egg-free, and vinegar-free version of Kung Pao Chicken, roasted chickpeas are used as a garnish to add some crunch to the dish.
- FOR THE CHICKEN AND MARINADE:
- 1 pound Boneless chicken cubes
- 1 tbsp Soya sauce
- 1 tbsp Corn flour
- FOR THE KUNG PAO SAUCE:
- 2 tablespoons Oil
- 1 tbsp crushed garlic
- 1 tbsp Julienne Ginger
- ten button red peppers
- 2 tablespoons Soya sauce
- 1 tbsp Lemon juice
- 1 teaspoon Powdered red peppers
- 1 tbsp Pasta sauce
- FOR GARNISH:
- 3 Green onion, chopped
- 3 tablespoons grilled chickpeas
Marinate the chicken with all the marinade ingredients for 10 minutes. Air fry for 35 minutes until lightly browned, remove and set aside.
Heat oil in a skillet. Fry crushed garlic, ginger and red peppers for about 1 minute. Add all the seasoning, sauce and chicken, sauté for 1 minute.
Garnish with green onions and roasted chickpeas.