Kung Pao Chicken

Kung Pao Chicken


300 gm chicken breast meat
2 cloves garlics – sliced thinly
1 onion – cut into wedges
40 g salted cashew nuts
1 stalk spring onion – cut into 2 inch in lengthwise
30 gm dried chillies – cut into 2, washed and drained

Seasoning Ingredients
1 tsp light soy sauce
1 tsp oyster sauce
1 tsp ginger juice
1/2 tsp sesame oil
1/4 tsp salt
1 tsp oil
2 tsps cornflour

Sauce Ingredients (combined)
1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp abalone sauce
1 tsp each – Hoisin and Kung Pao sauce
1 tsp each –  black and  white vinegar
1 tbsp Honey
1 tsp sesame oil
1/2 tsp sugar
salt to taste
1 tsp cornflour

1) Pound the chicken meat lightly with the blunt edge of a cleaver. Cut into 1 inch cubes and marinate with seasoning ingredients for at least 1/2 hour.
2) Heat wok with oil and stir-fry garlic and onions until fragrant. Add dried chillies and stir-fry over medium heat for 30 seconds.
3) Put in chicken and fry until chicken turns opaque. Add combined sauce ingredients and stir-fry for 3 more minutes. Add cashew nuts, spring onions and toss briefly to ensure everything is mixed thoroughly.
4) Dish on serving plate and serve hot.




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