Recipe - "Kung Pao Chicken"

Kung Pao Chicken with rice

Kung Pao Chicken

Kung Pao Chicken is a popular Chinese dish commonly ordered at restaurants in Malaysia. It is a flavourful stir fry dish cooked with a combination of well seasoned chicken, zesty sauce, nuts and chilli pepper.

I used the ingredients below to cook my Kung Pao Chicken and my son loves it.

 

Ingredients:-

500 gm chicken breast/chicken thigh (skinless and boneless)

1 tbsp soy sauce

1 tsp Shao Xing cooking wine

¼ tsp salt

¼ tsp pepper

1 tsp ginger juice

½ chicken cube or ½ tsp chicken seasoning powder

2 tsp cornstarch

 

Sauce

1 tbsp thick soy sauce (Tian Nu brand)

2 tsp soy sauce (Lee Kum Kee brand)

1 tsp Shao Xing cooking wine

1 tbsp white rice vinegar

½ tsp salt

¼ tsp sesame oil

100 to 150 ml chicken broth/stock

1 tsp cornstarch

 

Other ingredients

vegetable oil

1 tsp garlic

3 dried chillies

2 stalk stallion/spring onions (chopped)

½ cup of roasted cashew nuts

Procedure

Cut chicken into small pieces. Marinade chicken with all the spices and leave it overnight in the refrigerator.

In a bowl, mix all the sauces and set it aside.

Heat a wok. Add oil. Cook chicken in high heat for about 3 minutes or until is longer pink. Remove chicken and set it aside.

In the same wok, drizzle some oil. Saute the chopped garlic and dried chillies till aromatic. Add in cooked chicken into the wok. Stir fry briefly. Pour the bowl of sauces into the wok. Give a quick stir and combine everything in the wok. Lastly toss in Cashew nuts. Mix it and transfer to a serving plate. Garnish with chopped spring onions. Serve immediately with rice.