Kung Pao Chicken originated from the Sichuan province in China. It is a spicy chicken dish with a mouthwatering Kung Pao Sauce. This easy homemade recipe is healthy, low in calories and much better than takeout.
INGREDIENTS
4 chicken breasts, cut into small cubes
2 tbsp oyster sauce
1 tsp cornflour
10-15 dried chillies
6 to 7 garlic,peeled and sliced
2 large Bombay onions –(cut into 6 parts)
9 slices of young ginger
20 cashew nuts,lightly fried
2 stalks spring onions, cut into segments,(separate the bottom and top)
Salt to taste
SAUCE (Combine in a bowl)
1 tbsp hoisin sauce
4 tbsp dark soy sauce
2 tbsp light soy sauce
2 tsp sesame oil
2 tbsp Chinese cooking wine (optional)
3 tbsp sugar
2 tsp corn flour mix with 2 tbsp water
METHOD
1. Combine chicken,oyster sauce and cornflour in a bowl and set aside for 15mins.
2. Heat oil in a wok, fry the dried chillies for a minute.Throw in the garlic,ginger and onions(separate the onions by layers before adding ) and the bottom parts of the spring onions.
3. After a minute ,add in the marinated chicken and fry. Ensure that each piece of the chicken are not sticking to each other.
4. Lower the heat at this stage. Pour in the combined sauce and stir fry. Do not add water. The dish must not be too wet.
5. Cook until the sauce thicken. The sugar in the sauce will caramelise and gives a darker colour to the dish.
6. Finalise by adding chopped spring onions and fried cashew nuts. Adjust seasoning. Serve immediately.
Note:
You can increase or decrease the amount of the sauces used according to personal preferences.
