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Kung Po Chicken

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    Source: www.deliciousasianfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 300 grammes chicken breast (cut into cubes / bite sizes)

    2. 2 medium sized onions (quartered)

    3. 10 to 15 pieces of dried chilli (washed and pre-soaked for 15 minutes prior to cooking)

    4. 20 to 30 pieces of cashew nuts

    5. 1 1/2 cups of cooking oil (preferably palm oil)

    6. 1/2 cup (70 to 100 ml) warm water Marinade for chicken

    7. 2 tablespoons of chinese cooking wine

    8. 1 1/2 tablespoons of light soya sauce

    9. 1/2 teaspoon of salt

    10. 1/2 teaspoon of white pepper powder

    11. 1 teaspoon of sesame oil

    12. 1 1/2 tablespoons of corn flour Seasoning

    13. 1 1/2 tablespoons of dark soya sauce

    14. 1 1/2 teaspoons of sugar A pinch of salt

    15. 1 teaspoon of chinese cooking wine

    Instructions Jump to Ingredients ↑

    1. Marinade chicken cubes for at least 1 hour. Heat oil in wok on high. Fry chicken cubes till golden brown. Remove from oil and place aside. Remove cooking oil from wok leaving about 1 tablespoon in the wok. Add onions and dried chillis and stir-fry for 30 seconds to bring out the aroma. (If you wish to add capsicums which are cut into cube sizes, add them at this stage) Add pre-fried chicken cubes and cashew nuts and stir well for a minute. Add seasoning and 1/2 cup water and close lid. Stir occasionally till water / gravy reduced by half. Serve hot with plain white rice.

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