Kung Pao Chicken

Name: Kung Pao Chicken
Yield: 4 people
Cuisine: American
Ingredients: 500 grams Chicken thigh fillet, diced; 1 tbsp Soy sauce; 1 tbsp Sao xing wine/Chinese rice wine; 1 tsp Corn starch; Cooking Sauce:; 1 tbsp Light soy sauce; 1 tbsp Dark soy sauce; 1 tbsp Sesame oil; 1 tsp Hoisin sauce; 1 tsp Sugar; 1 tsp Corn starch; 2 cm Ginger, grated; 2 cloves Garlic, chopped; 1/2 cup Roasted cashews; 2 pcs Shallots, thin sliced; 1 pcs Red capsicum, remove seed and diced; 5 pcs Dried Chilli, chopped; 2 tbsp Olive oil; Salt

FC @cook_10062918

Sydney

I tried to make a simple recipe which is ready in an hour 😉

FC @cook_10062918

Sydney

I tried to make a simple recipe which is ready in an hour 😉

Saved

Ingredients

4 people

500 gramsChicken thigh fillet, diced
1 tbspSoy sauce
1 tbspSao xing wine/Chinese rice wine
1 tspCorn starch
Cooking Sauce:
1 tbspLight soy sauce
1 tbspDark soy sauce
1 tbspSesame oil
1 tspHoisin sauce
1 tspSugar
1 tspCorn starch
2 cmGinger, grated
2 clovesGarlic, chopped
1/2 cupRoasted cashews
2 pcsShallots, thin sliced
1 pcsRed capsicum, remove seed and diced
5 pcsDried Chilli, chopped
2 tbspOlive oil
Salt

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Steps

1

Marinade chicken with soy sauce, rice wine and corn starch and keep it in the fridge for an hour.
2

Mix light and dark soy sauce, sesame oil, hoisin sauce, sugar, ginger and corn starch in a bowl
3

Heat 1 tbsp of oil into non sticky pan and stir fry the chicken until brown, put a side.
4

Heat the remaining oil into the pan and stir fry the garlic and dried chilli until fragrance. Add the capsicum and stir for a minute. Add sring onion and also the chicken back into the work. Add mixed sauce and cashews then stir for 2 minutes. Add a little bit of salt as optional.
5

Remove from the heat and serve it with hot steam rice. Put coriander leaves on the top as a garnish.