Kung Po Chicken Fillet with Cashew Nuts

Name: Kung Po Chicken Fillet with Cashew Nuts
Yield: 4 pax
Cuisine: American
Ingredients: Chicken fillet; 4 tbsp plain flour; 2 tbsp corn flour; 1 egg; 1 tbsp soy sauce; 1/2 tsp white pepper; 1 tbsp Shaoxing wine; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 1/2 tbsp dark soy sauce; 1 tbsp Worcestershire sauce; 1 tbsp tomato ketchup; 1 tsp stock powder; 2 tsp sugar; corn starch solution; 1/2 cup water; 1 big onion peeled slices; 2 stalk spring onion; 4 slices young ginger; 6 pcs dried chillies (soaked); 1 tbsp Shaoxing wine; Cashew nuts; Coriander; Spring onion chopped

Clemence Hoe - Asian Home Cuisine @clemence78

Kuala Lumpur

Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken, pork or fish fillet. It has a umami taste of light sweetness, aroma of onions and a hint of spiciness from the dried chillis. Cashew nuts are added to the dish, somehow the nuts mixed with the sauce really a perfect match.

Clemence Hoe - Asian Home Cuisine @clemence78

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Ingredients

4 pax

Chicken fillet
Batter Ingredients
4 tbspplain flour
2 tbspcorn flour
1egg
1 tbspsoy sauce
1/2 tspwhite pepper
1 tbspShaoxing wine
Sauce Ingredients
1 tbspsoy sauce
1 tbspoyster sauce
1 1/2 tbspdark soy sauce
1 tbspWorcestershire sauce
1 tbsptomato ketchup
1 tspstock powder
2 tspsugar
corn starch solution
1/2 cupwater
Stir fry ingredients
1big onion peeled slices
2 stalkspring onion
4 slicesyoung ginger
6 pcsdried chillies (soaked)
1 tbspShaoxing wine
Garnish
Cashew nuts
Coriander
Spring onion chopped

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Steps

1

Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour.
2

Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside.
3

Heat up 1 tbsp oil in wok and fry ginger till fragrant. Add onions, spring onion, dried chilli and continue to stir fry for 1 minute. Add Shaoxing wine. Then add mixed sauce and let it boil. Add corn starch solution to thicken sauce. Put back chicken fillet and let the sauce coat the meat.
4

Place on plate and garnish with cashew nuts, spring onion and coriander. Serve.

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Cooksnaps

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Clemence Hoe - Asian Home Cuisine @clemence78

on June 02, 2019 15:05

Kuala Lumpur

I have been cooking for 10 years mainly in Chinese cuisine. My cooking gears are some simple carbon steel wok, cast iron pot, marble pot, steamer, pressure cooker and air fryer. Most ingredients are common seafood, meat, poultry, herbs and spices can be found in local markets. I enjoy home cooking over the weekends and keep on researching and exploring new recipes and excited to share my new delicious recipes to all of you!