Kung Pao Chicken 宫保鸡 Food

KUNG PAO CHICKEN 宫保鸡

Steps:

• Have ready all ingredients needed.
• Cut the chicken meat into small cubes and prepare ingredients to marinate the meat.
• Place chicken cubes in a bowl and mix in all marinade ingredients and marinade for 30 minutes.
• Meanwhile, cut garlic cloves and ginger into thin slices. Cut the top part of spring onion into bite size and green part of spring onion into 3cm in length.
• Soak dried chillies, drained, deseed and cut into 2 cm pieces.
• In another bowl, add in all the ingredients for the kung pao sauce. Whisk eveything till well mix and set aside for later use.
• First, stir fry cashew nuts in a hot wok for about 3 minutes to toast the nuts till golden brown and fragrant. Then set aside.
• Heat up a wok with 1 tablespoon of oil and stir-fry the marinated chicken until the meat turns white, about 80% cook. Dish out and set aside.
• Reheat wok and add in the balance 2 tbsp oil. Add in ginger, garlic slices and white part of spring onions and give it a quick stir. Then add in dried chillies. Stir fry the dried chillies till aromatic, smells spicy and turns a darker red colour.
• Next, add in the sauted chicken meat. Stir fry briefly before adding in the toasted cashew nuts. Then add the sauce and bring it to a boil. Stir continuously until the chicken mixture is evenly coated and the sauce has thickened. Taste and adjust seasoning if needed.
• Lastly toss in the green spring onion, stir to combine well with the chicken cubes and dish out to serve.
• Serve immediately with steamed white rice and Enjoy!

KUNG PAO CHICKEN

Steps:

• Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
• Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

KUNG PAO CHICKEN

Steps:

• Combine chicken and cornstarch in small bowl.
• Toss to coat.
• Heat oil in large non-stick skillet or wok on medium heat.
• Add chicken.
• Stir fry 5- 7 minutes or until no longer pink in center.
• Remove from heat.
• Add onions, garlic, red pepper and ginger to skillet.
• Stir fry 15 seconds.
• Remove from heat.
• Combine vinegar, soy sauce and sugar in small bowl.
• Stir well.
• Add to skillet.
• Return chicken to skillet.
• Stir until chicken is well coated.
• Stir in nuts.
• Heat thoroughly, stirring occasionally.
• Serve over hot rice.